Prep the eggplant: wash, slice and generously, salt the slices of eggplant.
Let the eggplant sit for 10 minutes or so. After the 10 minutes, rinse the eggplant slices with cold water and pat dry on both sides.
Line two large baking sheets with aluminum foil.
Place the peppers, onions and eggplant in the same cookie sheet as they take around the same time to cook. The zucchini cooks quicker and releases a lot of water so I prefer to cook it in a separate cookie sheet along with the yellow squash and carrots.
Arrange all the vegetables in a single layer and season generously with Salt and Pepper and Olive oil. Be more generous with the olive oil added to the eggplant.
Bake for 45 minutes.
Place the zuchinni and squash on the rack below the eggplant and onions.
Using a long pair of tongs, every 15 minutes or so, try to move the vegetables around to help the steam escape.
The zuchinni and squash will be done around mintue 45.
Once the zuchinni is out of the oven, drizzle a little balsamic vinegar on to the onions and the eggplants. If the eggplants are turning into moosh, you're on the right track.
Raise the temperature of the oven to 400°
Cook the remaining vegetables for 10-15 more minutes.
Remove the onions, peppers and eggplant.
Let the vegetables cool a bit before serving. They are just as tasty warm as they are cold.
Recipe Video Instructions
Notes
I love to serve these vegetables along with other antipastos like cold cuts, a caprese salad, and focaccia. The vegetables that can be used are interchangeable with others. The key is to group them on the baking sheets according to their cooking times.