Roasted Vegetables With Balsamic Vinaigrette

The original recipe appeared on Gourmet's website and included endive. Blech! While I mostly like endive, it was a bitter and disharmonious addition to this recipe. That's why I adjusted things and made it my own.

1 medium eggplant, unpeeled, cut into 1/4" circles
1 teaspoon kosher salt
1/2 cup extra virgin olive oil
1/3 cup balsamic vinegar
1/2 teaspoon freshly ground black pepper
1 1/2 lbs. zucchini, washed, dried, and cut on an angle into 1/4" circles
2 large red onions, sliced into 1/4" circles
2 medium red bell peppers, cored, seeded, and cut into 1" squares
2 medium yellow peppers, cored, seeded, and cut into 1" squares
1 lb. yellow squash, washed, dried, and cut on an angle into 1/4" circles
salt and pepper to taste

Special equipment: 2 jumbo zipper bags (2-gallon), 2 large baking sheets, wire whisk

1. Preheat the oven to 450ºF.
2. Whisk together the olive oil, vinegar, salt and pepper, and set aside.
3. Divide the eggplant, zucchini, red onions, peppers, and squash between 2 2-gallon zipper bags. Pour 1/3 of the vinaigrette into each bag and seal. Gently toss the vegetables in the vinaigrette until well-coated. Pull out the eggplant circles and lay some in a single layer in each pan; add one bag of vegetables to each pan and distribute evenly.
4. Place one baking sheet on the bottom oven rack and the other on the middle oven rack. Roast the vegetables for 10 minutes and remove them from the oven. Turn all the vegetables, including the eggplant slices, and return the pans to the oven. Make sure you swap the top pan for the bottom and vice versa (rotate shelves). Roast the vegetables for another 10 minutes and set them aside to cool. Season each tray of vegetables with salt and pepper to taste. The vegetables should still have a crisp bite to them when they are done.
   
5. Once the vegetables are cool, arrange them on serving platters and drizzle them with the remaining vinaigrette. Serve at room temperature.

Makes 8-10 servings.