for the roasted vegetables:
- 2 bell peppers in assorted colors, chopped into 1/2-inch pieces.
- 1 small eggplant, cut into 1-inch cubes (1-1/2 cups)
- 1 pint grape or cherry tomatoes, halved.
- 3 small or 2 medium-sized zucchini, cut into 1-inch chunks.
- 1/2 red onion, thinly sliced.
- 2 tablespoons (30 ml) extra-virgin olive oil.