Makes 8 servings, doubles easily

See crust recipe below

Vegetables:

3 medium onions, cut into six chunks each

3 small unpeeled red-skin potatoes, halved

1 medium rutabaga or large turnip, peeled and cut into 1/2-inch-thick pieces

1 large washed, unpeeled yam, cut into 1-inch chunks

1 pound Brussels sprouts, halved or thinly sliced, depending on size

2 big hands full of spinach or chard, leaves torn

2 to 3 medium carrots, peeled and cut into 1/2 inch-thick pieces

4 branches fresh thyme, or 1 generous teaspoon dry thyme

20 fresh sage leaves

20 fresh basil leaves, or 1 heaping tablespoon dry basil

3 tablespoons balsamic vinegar

3 tablespoons dry red wine

About 1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper to taste

10 large cloves garlic, halved

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