Ingredients

• 3 medium Japanese eggplants, halved lengthwise, cut crosswise into 1-inch pieces
• 3 medium zucchini, cut into 1-inch-thick rounds
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 large red onion, peeled, root end left intact, cut into 1/2-inch-thick wedges
• 2 6-ounce jars marinated artichoke hearts, drained, liquid reserved
• 1/4 cup balsamic vinegar
• 1/3 cup chopped fresh parsley
• 1 tablespoon grated grapefruit peel
• 2 teaspoons minced garlic

Instructions

1. Preheat oven to 475°F. Place first 5 ingredients in large bowl. Add drained artichoke hearts, 1/4 cup reserved artichoke liquid, and balsamic vinegar. Season with salt and pepper; toss well. Arrange vegetables in roasting pan. Roast until tender, stirring occasionally, about 30 minutes.
2. Combine parsley, grapefruit peel, and garlic in medium bowl. Season gremolata to taste with salt and pepper. Transfer roasted vegetables to platter, sprinkle with gremolata, and serve.