1 small eggplant, cut into 1 inch cubes
1 medium zucchini, cut diagonally into ½ inch slices
1 medium yellow summer squash, cut diagonally into ½ inch slices
1 medium red or green bell pepper, cut lengthwise into ¾ inch pieces
½ large sweet onion, cut into 8 pieces
4 teaspoons olive oil, divided
1 teaspoon salt, divided
8 small red potatoes (about 1 lb.) unpeeled, quartered
½ garlic bulb (halved crosswise)
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
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Arrange oven racks in upper and lower thirds of oven. Heat oven to 450o F. Line 2 large rimmed baking sheets with foil; spray with nonstick cooking spray.
In large bowl, combine eggplant, zucchini, squash, bell pepper and onion. Drizzle with 2 tablespoons of the oil; toss with ½ teaspoon of the salt. Spread vegetables in even layer on 1 baking sheet.
In same large bowl, toss potatoes with 1 tablespoon of the olive oil and remaining ½ tablespoon salt; spread in an even layer on second baking sheet. Brush cut edges of garlic with olive oil; place, cut side down, on second baking sheet. Bake vegetables and potatoes 15 to 20 minutes, or until vegetables are crisp-tender and potatoes and garlic are tender, changing baking sheet positions halfway through baking. Cool to room temperature. Arrange cooked vegetables on serving platter.
Squeeze garlic cloves onto cutting board; mash with back of knife. In small bowl, whisk together mashed garlic, remaining 1 tablespoon olive oil and balsamic vinegar. Drizzle vegetables with vinaigrette; sprinkle with basil.
Makes 14 (½-cup) servings.