Instructions: With a good-quality vegetable peeler, peel vegetables. Cut into 1/4- to 1/2 inch cubes. Combine in a large bowl with garlic and onion and mix well.

Heat olive oil in a large, deep frying pan over medium-high heat.

Add diced vegetables and saute for 15 minutes, turning occasionally with a spatula. Stir in salt, thyme and rosemary. Add vinegar and toss with the vegetables, turning rapidly with a spatula until vinegar has evaporated.

Place pan of vegetables in an oven preheated to 350 degrees. Roast for 45 minutes, or until vegetables are soft and top begins to brown.

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