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1).
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Arrange an oven rack in the topmost position, and another in the middle of the oven.
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Preheat the oven to 425F.
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Line 1 small and 2 large baking trays with foil, and coast the foil generously with the olive oil.
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2).
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Place the eggplant on one of the large trays, and toss to coat with oil.
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Then push it to one side, keeping it in a single layer.
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Arrange the tomatoes on the other half of the tray, rolling them around so they get coated with oil.
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Wrap the garlic cloves (still in their skins) and a half teaspoon of water tightly in a piece of foil, and place this on the corner of the same tray.
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3).
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Place the whole bell peppers on the small tray.
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4).
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Spread the onions and the zucchini pieces on opposite ends of the remaining large tray, and toss to coat with the oil.
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5).
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Place the eggplant tray on the middle shelf of the oven, and put the small sheet with the peppers on the upper rack.
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After 10 minutes, use tongs to turn everything over.
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Repeat this turning process after another 10 minutes or so.
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Gently squeeze the garlic to see if it is soft.
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If it is, remove it from the oven; if not, continue roasting.
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6).
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Place the onion-zucchini tray on the middle shelf next to the one with the eggplant, and continue roasting all for another 10 minutes.
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Turn the peppers and tomatoes one more time, and toss the eggplant, onions, and zucchini to help them brown evenly.
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Sprinkle the eggplant, onions, and zucchini evenly with the dried herbs.
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Once again, squeeze the garlic to see if it is soft.
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If so, remove it from the oven; if not, continue roasting.
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Roast a final 10 minutes, or until the vegetables become deep golden brown and very tender.
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7).
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Transfer the eggplant, onion, and zucchini to a large bowl.
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Let the peppers, tomatoes, and garlic sit for a few minutes, or until comfortable to handle.
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Peel the peppers, then chop the tomatoes and peeled peppers roughly into 1-inch pieces and add to the eggplant mixture.
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Slip the roasted garlic clovers from their skins, mash with a fork, and add to the eggplant mixture.
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8).
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Toss until well combined.
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Season to taste with salt and freshly ground black pepper.
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Serve warm, at room temperature, or chilled plain or topped with a sprinkling of freshly chopped herbs and/or olives.
