2 garlic cloves, sliced
2 medium yellow onions or red onions, thinly sliced
1 red bell pepper, seeded and cut into 8ths
1 yellow bell pepper, seeded and cut into 8ths
1 large eggplant, sliced 1/2" thick, or, 5 baby eggplant, quartered lengthwise
2 zucchini, sliced in 1/2" rounds, or, 6 baby zucchini, quartered lengthwise
5 plum tomatoes, cored, seeded and quartered
1/4 to 1/2 c. extra-virgin olive oil
Salt and pepper
1-4 tablespoons balsamic vinegar, optional
Fresh herbs, optional:
2 teaspoons each: thyme, parsley, and rosemary or basil
Parmesan cheese - optional

Preheat oven to 500°. On a large baking sheet, combine all vegetables except tomatoes. Drizzle liberally with olive oil. Sprinkle with salt and pepper and toss to evenly coat. Roast for 10 minutes, add tomatoes and toss. Roast an additional 10 minutes or until tender. Transfer to platter, drizzle with balsamic vinegar, if desired and garnish with fresh herbs.

Serves 10

NOTE: Can roast at 350° for 30-45 minutes or to desired texture.

SUGGESTIONS:
1. Salad - chill vegetables and serve over lettuce.
2. Pasta, 1 lb. - reserve some of the cooking liquid from pasta and toss with vegetables, adding more liquid if needed.
3. Eggs - add some cooked vegetables to whisked eggs before cooking.
4. Cheese - add Parmesan before serving, or add a combination of cheeses and return to oven for an additional 5 minutes, or until cheese is melted.
5. Main Meal - Add cooked shrimp, chicken or browned sausage halfway through baking time.
6. Puff Pastry - Place cooked vegetables in a large, lightly greased shallow baking casserole. Roll pastry to 1/4" thick and large enough to cover casserole. Brush with egg, make slit in center. Bake 400° for 20-25 minutes until pastry is browned and risen.
7. Quiche - 9" partially baked crust. To 1 cup cooked vegetables, add: 3 eggs, 1-1/2 cups half and half or milk, 1/2 cup grated Swiss cheese, salt and pepper, if needed, pinch of nutmeg if no herbs are added, and 2 tablespoons Parmesan cheese. Combine and place in crust. Bake 375° for 25-30 minutes until puffed and browned.
8. Asian - Substitute Japanese eggplant for baby or large eggplant, substitute 2 tsps. chopped fresh ginger, 1/2 c. Thai basil, leaves only, and 1/2 c. basil, leaves only for optional fresh herbs, and substitute 3 tablespoons soy sauce for balsamic vinegar.

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