Italian Roasted Vegetables

2 yellow peppers -- cut into chunks

2 red bell peppers -- cut into chunks

2 green peppers -- cut into chunks

3 zucchini -- sliced lengthwise

2 bunches green onions -- trimmed

2 japanese eggplant -- sliced

24 spears asparagus -- whole, trimmed

1 pound baby new potatoes -- sliced thin

8 ounces mushrooms -- halved or whole

1 bunch fresh rosemary -- chopped

12 cloves garlic -- chopped

1/4 cup extra virgin olive oil

salt and pepper -- to taste