Escalivada

2 Japanese or 1 regular eggplant, cut into chunks
4 yellow crookneck or other yellow summer squash, halved or quartered
4 zucchinis, cut into large chunks
4 tomatoes, halved and seeded
2 green peppers, cleaned and quartered
2 red peppers cleaned and quartered
2 orange or yellow peppers, cleaned and quartered
2 large red onions, peeled and cut into eighths
several whole garlic cloves
4 yams, peeled and chunked

For preparation:
1/2 cup flat-leaf parsley, chopped
1 tbsp sugar
salt and freshly ground pepper
olive oil

Preheat oven to 400 degrees.  Toss chunked vegetables with generously drizzled olive oil, chopped parsley, sal and pepper, and sugar.  Bake for 1 hour until vegetable are tender and c caramelized, Serve hot or at room temperature.