Directions

1. Preheat oven to 400°F. Line a sheet pan with parchment paper or aluminum foil. Set aside.
2. Slice eggplant crosswise into 1/2-inch-thick slabs (discard stem), then cut into 2-inch chunks. Quarter onion and bell pepper lengthwise (discard peel from onion, and stems and seeds) then slice crosswise about 1/2 inch thick. Slice zucchini into rounds about 1/4 inch thick. Remove papery outer skins from garlic but leave the tight inner peel on.
3. In a large bowl, toss eggplant, onion, bell pepper, zucchini, garlic, 1/4 cup of the olive oil, the Italian seasoning, and salt to coat the vegetables. Arrange vegetables on the sheet pan in an even layer. Set bowl aside.