Preheat oven to 400° F and line two large baking sheets with parchment paper.
In a large bowl, toss the chopped veggies (except tomatoes) in the oil, garlic, rosemary, and salt.
Spread the veggies evenly over both sheets. Don’t spread them too thin or they will dry out and burn. Keep tomatoes separate and set them aside.
Roast until vegetables are tender, stirring occasionally, about 40 minutes.
Remove from oven and distribute the tomatoes between the two pans. Continue roasting another 30-40 minutes. Transfer to a serving dish and garnish with fresh basil.