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1
Cut the eggplants in half lengthwise and then into 1/2-inch-thick slices.
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2
Cut the peppers in half through the stem end, remove the seeds, and cut them in half again, lengthwise.
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3
Cut the zucchini into 1/2-inch slices crosswise.
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4
Cut the onions into quarters.
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5
Each type of vegetable should be placed on separate pieces of foil on baking trays since they take different times to cook.
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6
Sprinkle the vegetable pieces generously with olive oil and with a little salt and turn them around with your hand so that they are lightly oiled all over.
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7
Roast them in your hottest preheated oven for about 25 minutes, or until the vegetables are tender and lightly browned, taking each type of vegetable out as they are done.
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8
Serve the roasted vegetables hot or cold.
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9
They should be placed on a large serving dish and passed around with a bowl of yogurt into which you have beaten a little salt, dried mint, and, if you like, crushed garlic, and a bowl of the following tomato sauce.
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10
Heat the chopped garlic in the oil for a few seconds only, stirring, until the aroma rises.
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11
Add the tomatoes, sugar, salt, and chili pepper and cook, stirring occasionally, for about 20 minutes, until reduced and thick.
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12
Add the vinegar toward the end.
