Preheat oven to 375 degrees F.
Line 3-4 baking sheets with parchment paper. Place red peppers on one baking sheet, and drizzle one tablespoon olive oil over them. Top with 1/4 teaspoon sea salt and sprinkle of pepper.
Place the peppers in the oven, and roast them for 15 minutes on each side, or until lightly charred and peppers cave in towards the side. When done, remove from oven and place peppers in a bowl covered with plastic wrap to steam. After 10 minutes, peel off the skins, remove the core and slice the peppers in strips. Set aside.
On the second baking sheet, add eggplant and zucchini and drizzle 1 tablespoon olive oil over them. Top with 1/4 teaspoon sea salt and sprinkle of pepper. Roast eggplant and zucchini for 25 minutes until lightly browned. When done, remove from oven and let cool. Set aside.