8 Bell Peppers, mixed colors
6 Japanese eggplants
1 large butternut squash
2 large onions
¾ cup extra virgin olive oil
3 cloves garlic, minced
Seed the peppers and cut into quarters. Place in an oiled glass baking dish, skin side up and bake at 450 degrees for about 10 minutes. Turn the pieces over and continue baking another 10 minutes or until skins are soft and buckling. Remove to platter. Let cool then remove skins.
Meanwhile, slice eggplants length-wise. Salt each slice then let stand 1 hour. During that time, seed and cut butternut into large chunks. Peel and quarter the onions. Season and toss with olive oil to evenly coat each piece. Place butternut and onions in glass baking dish and bake at 375 degrees until tender and slightly caramelized around the edges.
After eggplant rests an hour, place them on well oiled cookie sheets and brush with olive oil. Broil until lightly browned, turn, brush with olive oil and brown that side under the broiler.
Once all veggies are roasted, arrange on a platter. Then combine remaining olive oil and garlic and drizzle over the vegetables. Sprinkle with black pepper and serve.
For a printable version: Roasted Vegetables