Cut assorted vegetables into evenly sized pieces. Toss baby eggplant, zucchini, red, orange and yellow peppers, tomatoes and onions with olive oil, salt and pepper and other herbs and spices. I chose sage.
Place vegetables on a cooking tray. Cook in an oven at 400ºF for 10 minutes. Remove more delicate vegetables like tomatoes. Turn vegetables over to the other side. Cook for another 10 minutes until vegetables wilt slightly.
Toss with fresh basil, parsley and cilantro (or any of the three.) Add vinaigrette to the hot salad. Mine had olive oil, red wine vinegar, salt and pepper, anchovy paste, mustard powder, sage and roasted garlic.
Top with goat cheese. Be generous.
To roast garlic, cut the top off a garlic clove. Drizzle with olive oil to get inside the cracks. Cover in tinfoil. Roast in a 400ºF oven for 35 minutes. Cool until you can touch the clove. Squeeze garlic like a tube and paste using fingers.