Early Autumn Vegetable Roast
1 medium eggplant, cut into 1 to 1-1/2 inch wedges
3 small zucchini, cut into 1-1/2 inch chunks
salt
2 medium onions, each cut into 8 wedges
2 to 3 medium carrots, cut into 1-inch pieces
4 sun-dried tomatoes, (not oil-packed) minced
3 small pattypan squash, cut into large chunks
1 sweet red pepper, cored, seeded and cut into large chunks
1 large stalk of celery with leaves, coarsely chopped
1 large handful green beans, trimmed and cut into thirds
1/3 cup oil-cured black olives, pitted
1/2 tightly packed cup fresh basil leaves
1/4 tightly packed cup fresh marjoram leaves
A 6-inch branch fresh rosemary
4 branches fresh thyme
2-1/2 T extra-virgin olive oil
freshly ground black pepper
3 large cloves garlic, thinly sliced
3 medium sized ripe tomatoes, cut into 1 inch chunks
Toss the eggplant and zucchini with about 2 t salt, spread them out between 2 triple-thicknesses of paper towels, place a baking sheet or cutting board on top, and weight with several cans for 30 minutes.
In a large bowl, blend together the remaining ingredients except the garlic and fresh tomatoes with 1-1/2 T of the olive oil. Let stand at room temperature.
After 30 minutes, if possible, add the eggplant and zucchini to the other vegetables. Set a large shallow heavy roasting pan (a half sheet pan is ideal) on the oven's middle rack. Preheat the oven to 450 degrees F.
With oven mitts, remove the hot pan from the oven. Sprinkle with the remaining 1 T olive oil. Spread the vegetables over the pan and roast 30 minutes, turning occasionally for even browning. Scatter the garlic and tomatoes over the vegetables and continue roasting 15 to 30 minutes longer, turning occasionally or until the green beans are tender.
Turn the vegetables out onto a platter, taste for seasoning, and serve hot or at room temperature.
To make this into a main dish, add cooked ground beef or shredded chicken.