Roasted Vegetable Salad

I do love roasted vegetables. This is sort of like a ratatouille, minus the tomatoes. It's full of sweetly caramelized onions, eggplant, zucchini and red pepper with a little bite from fresh garlic and lemon juice to add a bright flavour. It's great warm, cold or at room temperature. Adding some feta cheese would make this dish into a wonderful main course.
I used a recipe by Emeril Lagasse and tweaked it a bit.

Roasted Vegetable Salad

1 eggplant, peeled and cubed
2 zucchini, stems trimmed, cubed
2 red bell peppers, cored, seeded and cut into 1 inch chunks
1 medium yellow or white onion, peeled and cut into wedges
1/4 cup olive oil, divided
1 teaspoon coarse salt
2 Tablespoons fresh lemon juice
2 Tablespoons fresh chopped parsley
2 Tablespoons fresh chopped basil

Preheat oven to 420 degrees F.
Prepare the eggplant, zucchini, red peppers and onion and place on two rimmed baking sheets. Drizzle with 2 Tablespoons of the olive oil and sprinkle with the salt.
Roast for about 20 - 30 minutes, rotating baking sheets, until the vegetables are tender and are beginning to caramelize in the corners. Remove from oven and let cool about 20 minutes.

Place vegetables in a large bowl and add the remaining 2 Tablespoons of olive oil, the lemon juice, parsley and basil. Toss lightly to combine.