Eggplant peeled in stripes then sliced thick
Plum tomatoes sliced
Sliced bell peppers
2 cloves minced garlic
1/4 cup Reggiano Romano cheese
salt and pepper to taste
2 or 3 fresh basil leaves chopped
pinch of cayenne pepper
2 tablespoons fresh chopped parsley
3 tablespoons olive oil
1/2 cup Panko Italian flavored bread crumbs or more
In a large bowl put the amount for your family of vegetables, (around 4 to 5 cups of assorted vegetables). Add the oil and seasonings with fresh herbs. Toss to evenly coat.
Spread out on parchment paper or silpat mat and sprinkle with cheese and top generously with bread crumbs. Bake ( roast) at 400 degree hot oven for around 35 to 45 minutes until they start to brown.