1 yellow squash
1 red pepper
1 yellow pepper
1 sliced red onion
1/4 cup chopped basil
2 tablespoons of dark balsamic vinegar
1/4 cup olive oil
Stripe and cube eggplant, cube zucchini, yellow squash, and red and yellow peppers; julienne red onion.
Roast all vegetables separately on a lightly oiled and salted sheet pan in a 400 degree oven. When all vegetables are cooked and cooled, mix in a large bowl with remaining ingredients. If needed add salt and pepper to taste.