The confit can be made up to 2 days ahead. It tastes fine without the garnish if you are in a hurry.

2 lg. red bell peppers (about 1 lb.), halved, seeded, roasted, peeled, cut in thin strips
3/4 c. olive oil
2 med. sized zucchini (about 1 lb.), cut in quarters lengthwise, then crosswise in 1" pieces (3 1/2 c.)
2 lg. red onions (about 1 lb.), cut in 1" pieces (4 c.)
1 med. size eggplant (about 1 lb,) cut in 1" pieces (7 c.)
2 tbsp. salt, preferably coarse (kosher) salt
1 lg. bulb garlic
3 lg. tomatoes (about 1 1/2 lb.), peeled, seeded, cut in 1" pieces (3 c.), drained in strainer
1/4 c. chopped fresh basil
1/4 c. parsley
1 tsp. fresh marjoram or 1/4 tsp. dried
1 tsp. thyme or 1/4 tsp. dried
Garnish (recipe follows)
For decoration: herb sprigs

Preheat oven to 375°F. Line 2 large jelly roll pans with foil for easy cleanup. Lightly oil foil.

In a large bowl toss pepper strips with 1 tablespoon oil until coated. Spread peppers in single layer at end of 1 pan. In same bowl toss zucchini with about 1 1/2 tablespoons oil. Spread in pan next to peppers. Repeat with onions and spread in pan next to zucchini.

In same bowl toss eggplant with remaining oil. Spread in other pan. Sprinkle each pan with 1 tablespoon salt.

Remove papery layers from head of garlic but do not peel or separate cloves.

Rinse, shake off excess water and wrap and loosely in foil.

Put both pans in oven. Place garlic directly on oven rack.

Bake peppers 25-30 minutes until tender and start to look dry. Remove to bowl. Continue baking remaining vegetables and the garlic about 20 minutes longer until very tender but not browned or crisp. (Check occasionally. Some may get done faster than others.) Remove from oven. Add baked vegetables to bowl with peppers. Cool garlic about 10 minutes.

Separate garlic cloves. Squeeze each from root end (not pointed end) into bowl with vegetables. Stir in drained tomatoes and herbs. Toss to mix. Serve hot or at room temperature. (May be refrigerated up to 2 days.)

Arrange confit and vegetable garnish on a platter. Decorate with herbs. Makes 8 servings.

GARNISH:

2 med. size eggplant (about 2 lb.), sliced 1/2" thick
2 med. size zucchini (about 1 lg.), cut diagonally in 1/2" thick slices)
2 lg. red onions (about 1 lb.), peeling, leaving root end intact, cut lengthwise in 1/2" slices
1/4 c. olive oil

Grilling: Brush vegetables with olive oil. Cook 4-6 inches above hot coals 10-20 minutes, turning vegetables once, until tender and slightly charred.

Broiling: Oil broiler-pan rack. Arrange vegetables on rack. Brush with oil. Broil 4-6 inches from heat source as directed.