Roasted Summer Vegetables

These veggies make a great side dish, used in salads, sandwiches or roasted chicken. From Southern Living Magazine

SERVES 6 -8
1 medium eggplant
1 teaspoon salt, divided
2 medium zucchini (about 1 lb.)
3 yellow squash (about 1 1/4 lb.)
1 red bell pepper
1 medium sweet onion, halved
3 tablespoons olive oil
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley

Cut eggplant into 1/4-inch-thick slices, and place in a single layer on paper towels.
Sprinkle with 1/2 teaspoons salt, and let stand 20 minutes.
Cut zucchini and yellow squash into 1/4-inch-thick slices.
Cut bell pepper into 1/2-inch strips. Cut onion halves into 1/2-inch slices.
Toss together vegetables, olive oil, remaining 1/2 teaspoons salt, and pepper; place in 3 lightly greased broiler pans or jelly-roll pans.
Bake at 450° for 20 minutes or until vegetables are tender, stirring once.
Remove from oven, and sprinkle evenly with basil and parsley.