Ingredients:
1 lb. eggplant (you can fit up to 2 lbs. eggplant per baking sheet if you want to double the recipe), peeled or unpeeled, cut into 1-inch cubes
2 medium zucchini, peeled, cut into 1/4-inch-thick rounds
1 each medium green and red pepper bell pepper, cored, cut into chunks or strips
1 large red onion, cut into 1/4-inch-thick half-moons
1 large sweet potato, peeled, cut into 1-inch cubes