Roasted Summer Vegetables

• 1 medium eggplant
• 1 teaspoon salt, divided
• 2 medium zucchini (about 1 lb.)
• 3 yellow squash (about 1 1/4 lb.)
• 1 red bell pepper
• 1 medium sweet onion, halved
• 3 tablespoons olive oil
• 1/2 teaspoon pepper
• 3 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh parsley

1. Cut eggplant into 1/4-inch-thick slices, and place in a single layer on paper towels. Sprinkle with 1/2 teaspoons salt, and let stand 20 minutes.
2. Cut zucchini and yellow squash into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch strips. Cut onion halves into 1/2-inch slices.
3. Toss together vegetables, olive oil, remaining 1/2 teaspoons salt, and pepper; place in 3 lightly greased broiler pans or jelly-roll pans.
4. Bake at 450u0b0 for 20 minutes or until vegetables are tender, stirring once. Remove from oven, and sprinkle evenly with basil and parsley.

eggplant, salt, zucchini, yellow squash, red bell pepper, sweet onion, olive oil, pepper, fresh basil, parsley

Taken from www.food.com/recipe/roasted-summer-vegetables-337540 (may not work)