Parchment-Roasted Vegetables

Ingredients

• 2 Japanese or Asian eggplants
• 2 carrots
• 1 red onion
• 1 large bulb fennel
• 1 green zucchini
• 1 yellow zucchini or crookneck squash
• 2 red bell peppers, cored and seeded
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh sage
• 2 tsp minced garlic
• 1 tbsp olive oil
• 1 sheet parchment (in paper-goods aisle)