3 provencal oven roasted tomato Recipes

olive oil for brushing pans, head garlic, vine-ripened red tomatoes (about 10 medium), fresh rosemary leaves, fresh thyme leaves, fresh orange juice , or to taste

zucchini , sliced thickly on the diagonal, eggplant, cut into 1in chunks, red peppers , deseeded and cut into 1in chunks, red onions, peeled and cut into wedges, field mushrooms, tomatoes , on the vine if possible, olive oil, garlic cloves, crushed, herbes de provence or 2 tsp dried herbs