Peel, trim and clean all the vegetables. Rinse them all well under cold running tap water and let them drain a little. Then chop the vegetables up into even bite-size pieces. Transfer them to a large ceramic baking dish. Add the garlic cloves (leave their skins on, this will allow them to caramelize and turn soft and smooth instead of burning).

Sprinkle with a little pepper, salt and nutmeg. Add the dried herbs as well and drizzle with a little olive oil as well. Don't add too much oil. I added about 3 tablespoons of olive oil which was just fine.

Carefully stir the vegetables until they are all coated with the oil.

Pop the vegetables in a preheated oven at 356°F (180°C) for 30 to 40 minutes or until tender. Stir the vegetables once again halfway through cooking time. Then remove the vegetables from the hot oven, sprinkle with the thinly sliced sage and stir again. Serve hot.