Step 1

Preheat oven to 400 F and place a piece of parchment on 1-2 large sheet pans ( I use two).

Step 2

Using a vegetable peeler, peel eggplant if you want – or just remove some of the skin in long strips. Or if you prefer, leave the skin on. Cut into ½ inch thick bite-sized pieces.  Slice the bell pepper into ½ inch wide strips. Cut the tomatoes into 3/4 inch wedges. Slice the zucchini the long way and then slice into ½ inch thick half-moons. Slice the onion into ¼-½ inch thick half-moons.

Step 3

Spread out the veggies on the sheet pan in a single layer (this is why you most likely need two sheet pans). Add whole garlic cloves (peeled) and herbs.

Step 4

Drizzle with olive oil and toss, using enough oil to coat. Sprinkle with a generous amount of salt and pepper. Toss well.

Step 5

Roast in the hot oven for 20 minutes, mix the veggies, roast 20 more minutes, mix again. Turn heat down to 300 and roast 10-20 more minutes, or until tender and edges begin to caramelize.

Step 6

Taste, adjust salt, and drizzle with a little splash of balsamic vinegar.

Step 7

Use immediately or cool and refrigerate  (or freeze)  until ready to use.