Ingredients
- 3⁄4 lb small beets (mixed red and candy-striped, if available), halved
- 1⁄2 lb small turnips, whole and unpeeled
- 1⁄2 lb carrots, cut in 2-inch diagonal pieces
- 1⁄2 lb small parsnips, sliced lengthwise
- 1⁄4 to 1⁄2 cups olive oil
- Salt and freshly ground black pepper, to taste
- Cooking oil spray
- 1 small eggplant, sliced 1⁄4 inch thick
- 1 medium onion, quartered
- 6 to 7 garlic cloves, unpeeled, cut in half crosswise
- 2 sprigs fresh rosemary, chopped
