The colors and flavors of these easy sheet-pan roasted summer vegetables speak for themselves!
Preheat your oven to 400°.
Line a half sheet or full sheet pan with parchment paper.
Starting with potatoes and eggplants (if applicable), cut them into bite sized slices and toss them with 3 Tablespoons of oil.
Lay the potatoes on the sheet pan and bake them for 15 minutes to give them a head start.
Meanwhile, cut all your other vegetables (except tomatoes) into similar sized pieces and toss them with the remaining oil.
Using a spatula shift the potatoes around so they cook evenly.
Spread the freshly cut vegetables on the sheet pan around the potatoes and bake just until al dente (about 15-20 minutes).
If adding fresh tomatoes to this dish wait untl the last 5-10 minutes of baking!
Grate the Parmesan and chop the basil.
Test the doneness of the vegetables by sticking them with a fork. Potatoes and eggplant will be very tender, squash, onions and peppers will be tender but not soft, and tomatoes will just be beginning to wilt and lose some juices.
Pull the sheet pan from the oven and sprinkle the vegetables with salt to taste. Add the grated parmesan and fresh choped basil and toss the vegetables gently.
Gently transfer the vegetables to a large platter and serve immediately.