Line a large sheet pan with foil.

Preheat oven to 450 degrees while you prep the veggies.

Toss the eggplants, zucchini, yellow squash in a scant amount of oil, you don't want them drenched.

Put on sheet pan, don't crowd and sprinkle with sea salt and ground black pepper.

Trim the end of the garlic bulb and rub generously with oil.

Toss peppers and onion and mushrooms with scant oil and put on the other end of the sheet pan. Again, don't crowd.

If there is too much for your sheet pan, fix up another sheet pan and plan to rotate the pans while cooking.

DON"T ROAST THE TOMATOES.

Roast the veggies in hot oven for about 20 minutes. You want each to maintain their shape but to get a tiny bit of char on the surface.

Don't cook the garlic to mush, you want to be able to just squeeze it from the bulb.

Finally dump all the veggies into a stock pot, including the prepped tomatoes, squeeze the garlic out of the bulb into the pot, the thyme leaves, the marjoram, the lemon rind and the lemon juice and a sprinkle of red pepper flakes.

Cook over low heat until the tomatoes give up their juice and stir only enough to combine, you don't want to break down the veggies anymore if at all possible.

At service, fish out lemon rind and thyme branches if you left them whole. Garnish with chopped fresh parsley and long shavings of parmesan.