Instructions:

1. Preheat broiler to 450ºF.
2. In a large bowl whisk together:
• 3 TBS extra-virgin olive oil
• 2 TBS balsamic vinegar
• 1 tsp salt
• ¹/₄ tsp black pepper, ground
3. Mix in:
• 5 Italian eggplant , cut down the center & halved
• 3 zucchini , cut down the center & halved
• 2 portabella mushrooms , gills removed & sliced
• 1 red onion , cut into wedges
• 1 red bell pepper , seeded & cut into thick slices
• 1 yellow bell pepper , seeded & cut into thick slices
4. Coat vegetables thoroughly and place on a large roasting pan in one layer.
5. Roast for 15 minutes, then stir vegetables and continue roasting and stirring vegetables until browned, about 20-30 minutes.
6. Remove vegetables, place in serving bowl and let cool, about 10 minutes.
7. Adjust seasoning, adding if needed:
• 1 tsp balsamic vinegar
• ¹/₄ tsp salt
8. Toss vegetables and serve.