Parchment-Roasted Vegetables

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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 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh sage

2 teaspoons minced garlic

1 tablespoon olive oil

1 sheet parchment (in paper-goods aisle)

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