Antipasto of Roasted Vegetables

• 1 large eggplant, peeled and sliced into ⅜-inch-thick rounds
• Extra virgin olive oil
• Salt and freshly ground black pepper
• 2 small to medium-size zucchini, cut into 3-inch-long spears
• ½ pound green beans or asparagus, ends or bottoms trimmed
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1½ teaspoons anchovy paste, or salt to taste
• 1 tablespoon chopped fresh mint, thyme, oregano, or basil leaves
• 2 tablespoons extra virgin olive oil
• 1 roasted yellow bell pepper, cut into strips
• 1 roasted red bell pepper, cut into strips
• ½ cup brine-cured black olives, such as Kalamata
• 1 tablespoon capers, drained

INSTRUCTIONS:

1. Preheat the oven to 450°F. Lightly oil two rimmed baking sheets.
2. To make the vegetables:
   • Brush the eggplant slices with oil, season with salt and pepper to taste, and arrange in a single layer on one of the baking sheets.
   • Brush the zucchini spears with oil and place flesh side down on one half of the second baking sheet.
   • Arrange the green beans on the other half of the baking sheet. Drizzle a little oil over the beans and spread with a brush.
3. Place the baking sheets side by side in the oven. Roast for 20 to 25 minutes, until the vegetables are tender, turning the eggplant and zucchini once and rolling the green beans for even cooking. (If the baking sheets do not fit side by side, place one on the middle rack and the other on the bottom rack and rotate the sheets halfway through the roasting process.)
4. Meanwhile, prepare the marinade. Combine the vinegar, garlic, anchovy paste or salt, and herbs in a small bowl. Whisk in the oil until fully emulsified.
5. Arrange the roasted eggplant, zucchini, green beans, and peppers on a large serving platter. Add the olives. Pour the marinade over all. Scatter the capers on top.
6. Set aside to marinate for at least 30 minutes.
7. Serve at room temperature.