-
1
Arrange 1 rack in the top third of the oven and another in the bottom third.
-
2
Heat the oven to 400 degrees F.
-
3
Mince 1 clove of garlic and add to a medium bowl, along with the zucchini, yellow squash, eggplant, and onion.
-
4
Add the olive oil, season with salt and pepper, and mix to combine.
-
5
Spread the vegetable mixture on the 2 sheet pans, using a spatula to distribute it evenly.
-
6
Roast for 10 minutes, then remove the pans and stir the vegetables to make sure they cook evenly.
-
7
Return to the oven until the vegetables are lightly browned, about 5 minutes more.
-
8
Remove the pans from the oven and reduce the heat to 350 degrees F. Transfer the vegetables to a large bowl and immediately add the tomatoes; stir to combine.
-
9
Cool to room temperature, about 1 hour.
-
10
Add the lemon zest and basil chiffonade to the cooled veggie mixture.
-
11
Season with salt, pepper, and lemon juice to taste.
-
12
Meanwhile, add the baguette slices to a large bowl and add enough olive oil to coat each slice.
-
13
Season with salt and pepper and toss.
-
14
Arrange the slices in a single layer on a sheet pan and bake until golden brown, about 12 minutes.
-
15
Remove from the oven and, while the toasts are still hot, lightly brush one side of each slice with the remaining garlic cloves.
-
16
To serve, place a heaping tablespoon of the vegetable mixture on each baguette slice.
-
17
Lightly drizzle with balsamic vinegar and top with a few shavings of Pecorino Romano.
-
18
Garnish with small basil leaves.
