A robust, flavorful vegetable stew, common in French households.
Spread the vegetables on one layer on a baking sheet (I cover mine with aluminum foil or parchment paper for easy clean up), sprinkle with salt and pepper.
Bake the vegetables in a 450-degree oven for 40 minutes, turning them over halfway through the baking time, until the vegetables are starting to turn brown.
While the vegetables are roasting, put the tomatoes, garlic, basil, spices and wine in a large pot and bring to a boil.
Serve with a delicious crusty bread or cornbread.