is what I do these days, pretty much. If there's even a possibility it can be roasted, I will roast it. I got a roasting book from the library to add to my roasting knowledge. If I like it, I'll tell you about it.
By the way, the "recipe" on this page is near the bottom in bold italicized type. A brief template to use however you like.
Last week I roasted the one eggplant that grew in my garden, with some tomatoes and peppers I grew, and onion and garlic I didn't grow. (I added the onion after I took this photo.)
They were just drizzled with olive oil, a little pepper, and a few specks of salt.
Here they are roasted:
And all I did then was put it all in the food processor and puree it into an insanely delicious dip for bread or crostini. Which we ate on the deck a couple nights later, when it was still warm.
Another time recently, I roasted delicata squash, yams, garlic and onions, mushed it up, heated it in chicken broth, and then processed batches of that for a very delicious and simple soup. Today I did the same thing for tomato soup.
The tomatoes on these pans were all picked green and allowed to ripen on the dining room table over the past two weeks. I roasted soft peppers at the same time, so I can preserve them for later, but they weren't added to the soup. The onions and garlic were, though.
I used beef broth I made a few weeks ago and froze, but followed the same pattern as for the squash and yam soup. That's because the boys won't eat it unless it is pureed fine enough to give to a six month-old. So, heating it before processing it seems to do the trick.
If it were just for me, I'd have added the seasoning (Kirkland Rustic Tuscan Seasoning; use about 2 teaspoons of whatever you like for a quart of broth and 4-6 cups of roasted vegetables,) warmed it, and eaten it this way with croutons and a little cheese. But...these other people here are tiresome about such things. Bring to a boil, simmer for 20-30 minutes, then process in batches in the food processor or blender. Taste for adjustments. Use whatever stock you like, but make it a rich one.