1 Yellow Crookneck Squash
1 Zucchini
3 small Eggplants
6 Campari Tomatoes
1 Red Bell Pepper
1 Orange Bell Pepper
2  Shallots
6 cloves of Garlic
1 1/2 tablespoons Kosher Salt
Olive Oil


Preheat Oven to 500 Fahrenheit

Wash and cut squash, zucchini, eggplants, and  bell peppers into 1/2 inch chunks.

Peel garlic and shallots and mince very small.
Put all the cut vegetables into a large bowl.
Pour olive oil to coat the vegetables, sprinkle salt and stir until all the vegetables are coated with oil and salt.

Place vegetables on one or two sheet pans depending how big your sheet pans are.  
The vegetables should be one layer high.

Roast vegetables for 10-15 minutes or until the vegetables are browned.

Remove vegetables from the oven and place in large serving dish together.

Wash and quarter the tomatoes and place on the other vegetables.