Escalivada Smoky Slow Roasted Vegetables

Ingredients

• 3 medium tomatoes, sliced
• 2 small red onions, sliced into rounds and separated
• 1 small eggplant, cut into 3-inch sticks
• 1 small orange bell pepper, sliced
• 1 small yellow bell pepper, sliced
• 1 small summer squash, cut into 3-inch sticks
• 1 small zucchini, cut into 3-inch sticks
• 1 teaspoon sea salt, divided
• 3 sprigs fresh parsley
• 2 sprigs fresh thyme
• 1 bay leaf
• 4 cloves garlic, divided
• ⅓ cup extra-virgin olive oil
• 2 tablespoons Banyuls vinegar or 1 tablespoon each balsamic and red-wine vinegar

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