8 ounces carrots, peeled and cut into 2-inch chunks |
8 ounces sweet potatoes, peeled and cut into 2-inch chunks |
8 ounces butternut squash, peeled and cut into 2-inch chunks |
8 ounces parsnips, peeled and cut into 2-inch chunks |
8 ounces red bell peppers, seeded and cut into 2-inch chunks |
8 ounces white onions, peeled and cut into 2-inch chunks |
2 tablespoons olive oil |
2 -3 fresh rosemary, large springs |
1 head garlic, left whole for roasting |
6 cups vegetable stock (good quality is important) |
fresh black pepper, to taste |
6 -8 ounces gruyere cheese, grated |
6 slices baguette (optional) |