8–10 large radishes, cut in quarters

16 petite tricolor carrots, cut inthick chunks

2 large delicata squash, halved and sliced in moon shapes

8 baby green zucchini, cut inchunks

2 fennel bulbs, cut in wedges

2 small red cabbage heads, cut in wedges

2 tablespoons dry red wine, such as Baron Herzog Cabernet Sauvignon

2 and 1/2 tablespoons Gefen Olive Oil

1 tablespoon dried or 2 tablespoons freshchopped parsley

1 teaspoon dried or 2 teaspoons fresh choppedthyme

1 teaspoon dried or 2 teaspoons fresh choppedoregano

1 teaspoon dried or 2 teaspoons fresh choppedrosemary

1 teaspoon coarse Gefen Black Pepper

2 teaspoons kosher salt