Roasted Mediterranean vegetables

1) Preheat the oven to 220°C, Gas 7.
2) Using an ovenproof dish big enough to take all the vegetables in a single layer, spread all of the vegetables over the base of the dish.
3) Lay the rosemary over the top.
4) Drizzle over the olive oil and sprinkle with salt and pepper. Mix well to coat the vegetables.
5) Roast for about 40-45 minutes until the vegetables are very tender, basting a couple of times.
6) Remove the rosemary twigs before serving.
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