Roasted Leg of Spring Lamb with Roasted Garlic and Rosemary Juice and Portobello and Eggplant Ratatouille

Name: Roasted Leg of Spring Lamb with Roasted Garlic and Rosemary Juice and Portobello and Eggplant Ratatouille
Ingredients: 2 portobellos, stemmed and halved; 2 Asian eggplant, halved lengthwise; 1 zucchini, halved lengthwise; 1 yellow squash, halved lengthwise; 1 red onion, peeled and sliced into 3 parts width wise; 1 red pepper, stemmed, seeded, and quartered; 1 jalapeno, seeded and halved lengthwise; 1 pint basket cherry tomatoes, halved; 1/4 cup olive oil; 4 cloves garlic, minced; 1 tablespoon rosemary, minced; 1 tablespoon basil, minced; Salt and pepper; 4 heads garlic, roasted; paper skin removed and cored; 2 tablespoons olive oil; 2 tablespoons minced fresh rosemary; Salt and pepper, to taste; 1/2 cup juice from ratatouille; 2 tablespoons garlic, minced; 2 teaspoons minced fresh rosemary; 1/2 teaspoon salt; 1/2 teaspoon crushed black pepper; 1 tablespoon olive oil; 1 (6 pound) leg of lamb, hip bone removed