Spray little bit olive oil on the veggies and sparkle some salt. Stick the veggies in the oven and roast for about 40 minutes (or until tender and slightly brown). After about 20 minutes flip the veggies for even cook. Remove from the oven and cool slightly.
Cut the eggplants for an inch chunks, the peppers onion and mushroom for about 3/4 inch chunks, and the garlic cloves for half (if they big) and put everything in a large bowel.
Combine all the dressing ingredients in the a bowel and mix until thoroughly blended.
Pour the dressing into the salad bowel and mix well.
Good job! all done:)
Serve it warm or cold.