Italian Roasted Vegetable Sandwich

Anyone else out there in love with roasted vegetables? Roasting vegetables renders a slightly sweet, caramelized flavor that cannot be replicated in any other way (in my opinion). If you are the type of person that doesn't particularly enjoy vegetables, I strongly suggest you try roasting them. All you really need is olive oil, salt, and pepper to make a wonderful dish of veggies. 
 Today, I wanted to make a healthy meatless meal that even my carnivorous boyfriend and father would enjoy! I was surprised that a simple roasted vegetable sandwich would go over so well! I got several compliments on the meal, and zero complaints! I'd say that's a good meal! Feel free to mix up the vegetables and roast whatever you have on hand!

Ingredients:
1 large white or yellow onion
1 head of garlic, cloves separated but still in their skins
2 eggplants
2 red, orange, or yellow bell peppers
about 1/4 cup of olive oil
1 t. salt
1/2 t. pepper
4 Ciabatta rolls or any type of sandwich roll
Slices of tomato 
mayo (to taste)
Sliced cheese of your choice (I used a mild cheddar)

Instructions:
1) Preheat oven to 375. 
2) Chop all veggies into relatively equal size chunks.  Between 1"-2" is fine. 
3) Mix raw veggies and garlic cloves (still in their papery skins) with olive oil, salt, and pepper. Make sure everything is evenly coated. 
4) Arrange veggies in a single layer on a baking sheet or baking pan. Bake for about 1 hour, flipping veggies half way through cooking time. All veggies should be fully cooked and tender.
5) Carefully pop the flesh of the roasted garlic out of its papery skin. Smear the roasted garlic onto the ciabatta roll. Place cheese over roasted garlic smear. 
6) Stick the rolls under the broiler until the cheese is bubbling and roll is toasted.
7) Spread mayo onto the bread, and arrange tomatoes and roasted veggies onto bun.