1-Preheat oven: Preheat oven to 375°F (190°C).

2-Prepare eggplant: wash, slice, salt slices generously, and let sit for 10 minutes. Rinse with cold water and pat dry.

3-Line baking sheets: Line two large baking sheets with aluminum foil.

4-Distribute vegetables by cooking time: Place peppers, onions, and eggplant on one baking sheet. Place zucchini, yellow squash, and carrots on a separate baking sheet.

5-Arrange and season vegetables: Arrange vegetables in a single layer on their respective sheets. Season generously with salt, pepper, and olive oil (be extra generous with olive oil on the eggplant).

6-Roast vegetables: Place both sheets in the oven, positioning the zucchini/squash sheet on the rack below the eggplant/onion sheet. Roast for 45 minutes.

7-Stir during roasting: Every 15 minutes during roasting, use long tongs to move vegetables to release steam and promote even cooking.

8-Remove zucchini and squash: After 45 minutes, or when zucchini and squash are tender, remove just that baking sheet from the oven.

9-Drizzle balsamic vinegar: Drizzle a small amount of balsamic vinegar over the remaining vegetables (onions, peppers, eggplant) on their sheet.

10-Increase oven temperature: Increase oven temperature to 400°F (200°C).

11-Roast remaining vegetables: Roast the onion/pepper/eggplant sheet for an additional 10-15 minutes, or until tender and caramelized.

12-Finish and serve: Remove all vegetables from the oven. Let cool slightly before serving; dish can be served warm or cold.