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1. Preheat oven to 400 degrees F (200 degrees C). 2. Cut the squash and eggplant into 1-inch cubes. 3. Toss the vegetables with olive oil, salt, and pepper. 4. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and browned. 5. While the vegetables are roasting, make the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and salt and pepper to taste. 6. Once the vegetables are roasted, remove them from the oven and let cool slightly. 7. Add the vegetables to a large bowl and toss with the dressing. 8. Serve immediately or chill for later. This salad is a great way to use up summer squash and eggplant. It is also a healthy and delicious option for a light lunch or dinner.
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