Slice eggplant and yellow/green squash in rounds or lengthwise. Cut a yellow
onion into six wedges. Place eggplant, squash, and onion on a cookie sheet along with baby carrots and a few cloves
of garlic. Pour olive oil over the veggies and sprinkle with salt, pepper, and herbs of your choice. Roast in the the
oven on the middle rack on broil for about 25mins. The veggies should be tender and brown, but not burnt. Take out of
the oven and cool. On a cutting board, combine and chop the veggies and put in a bowl and add Piperade and basil (or
any other herbs you would like). This is a great recipe for bruschetta, but it can also be used in wraps, vegetarian
lasagna, or as a filling.