1 3/4lbszucchinicut into 1/4 inch slices (approx 7 cups)
1/2cupextra virgin olive oilmore for serving
6thyme sprigs
4rosemary sprigs
6clovesgarlicsmashed and peeled
fine sea saltto taste
2lbseggplantcut into 1 inch cubes (approx 10 cups)
2mediumred bell pepperssliced into 1/2-1 inch slices (approx 3 cups)
3cupscherry tomatoes
8ozgoat cheesecrumbled
3/4cupcastelvetrano or other high quality olivescrushed, pitted, and torn into pieces
1/2cupbasil leavessliced
Instructions
Heat oven to 425 degrees, and arrange two racks in the top and bottom thirds.
On one rimmed 13-by-17-inch sheet pan, toss together onion slices, zucchini, ¼ cup oil, 3 thyme springs, 2 rosemary sprigs, 3 garlic cloves and ½ teaspoon salt.
On a second rimmed baking sheet, toss together eggplant, red peppers, ¼ cup oil, 3 thyme sprigs, 2 rosemary sprig, 3 garlic cloves and ¾ teaspoon salt.
Place one tray on the top rack, and a second on the bottom rack of the oven. Roast both for 40 minutes, stirring vegetables two or three times.
Add tomatoes to the baking sheet with eggplant and peppers, then continue to roast until the tomatoes burst and the zucchini turn deeply golden brown, another 20 to 25 minutes. The vegetables will become very caramelized, and that’s a good thing, particularly with the zucchini and onions.
Transfer zucchini and onions to the baking sheet with eggplant, mix well, and spread in an even layer (it will just fit). Drizzle vegetables with another 1 tablespoon oil, then sprinkle goat cheese and olives over the top. Roast until goat cheese is soft and warmed through, 5 to 10 minutes.
Transfer vegetables to a serving platter, drizzle with a little more oil and squeeze juice from the one of the lemon wedges over the top. Garnish with basil leaves. Serve hot or warm, with more lemon wedges on the side.