| | MARINADE |
| 1/2 | c | Olive oil |
| 6 | | Cloves garlic; finely chopped |
| 1 | tb | Fresh rosemary leaves; chopped |
| 1 | tb | Fresh thyme leaves; chopped |
| 1/2 | ts | Ground black pepper |
| 1/2 | ts | Salt |
| | VEGETABLES |
| 3 | lg | Carrots; slice crosswise diag |
| 2 | md | Red onions; halved lengthwise, each half quartered |
| 1 | pt | Brussels sprouts; halved lengthwise |
| 2 | sm | Sweet yellow peppers; halved lengthwise, each half quartered |
| 2 | sm | Sweet red peppers; halved lengthwise, each half quartered |
| 2 | md | Yellow squash; halved lengthwise, cut across 1" slices |
| 2 | md | Zucchini; halved lengthwise, cut across 1" slices |
