The vegetables can vary with the season, what you like, and what’s fresh in the market. The main thing to do is make sure that each is roasted to the perfect point of doneness—which will take a few separate pans.

yield: 6 generous servings

1/2 cup balsamic vinegar (not the super expensive kind, but make sure it’s from Modena)
1 small, firm globe eggplant, trimmed and cut into thick slices
Handful of small sweet red (or yellow or orange) peppers, cut in half, seeds and stem removed
2 ripe tomatoes, if in season, cut into thick slices
1 red onion or bunch of spring onions, peeled and sliced thickly (if using spring onions, leave them whole)
12 asparagus, if in season, trimmed
2 medium zucchinis and/or golden zucchinis, trimmed, sliced lengthwise into 1/4" pieces
1 yam, cut into thick slices (leave the skin on)
1 Portobello mushroom (optional), trimmed
salt & freshly ground pepper
extra virgin olive oil as needed
2 Tbs. chopped Italian flat-leaf parsley

PROCEDURE:

One day in advance, pour the balsamic vinegar into a shallow pan. Let sit uncovered at room temperature overnight. You will have thick balsamic syrup by morning! Pack this into a jar or squeeze bottle. If it’s too thick, thin with a little bit more vinegar. This will keep at room temperature, so feel free to make more and use it on other dishes.
Prepare several baking sheets, by covering them with parchment and brushing the parchment generously with olive oil.

Preheat oven to 375°F
Place tomatoes, onion and mushroom on one oiled sheet.
Blot eggplant dry (if salted) with paper towels and place on another oiled baking sheet with the peppers and asparagus.
Place zucchini and yam slices on another sheet.
Brush or drizzle all the vegetables with oil.
Lightly salt each pan of vegetables, and put in the oven to roast.
Roast until vegetables are lightly golden. Eggplants should be soft, and tomatoes may become very soft. This should take from 15-25 minutes, depending on oven conditions and thickness of slices. Once the mushroom is done, slice it neatly.

Vegetables can also be grilled, but watch carefully so they don’t burn.

SERVICE

Arrange vegetables into a “tapestry” on a platter. Before serving, dress with the balsamic and garnish with parsley.

LEFTOVER STORAGE

Store in a sealed container in the fridge for up to 3 days.