Preheat your oven to 375° and line a baking sheet with parchment paper.
In large bowl, toss the eggplant, zucchini, summer squash, bell pepper, and tomatoes together with the olive oil, garlic, dried spices, salt, and pepper.
Lay the veggies out flat on the baking sheet, and cook for about 30 minutes, flipping them once, or until soft and golden brown.
While the vegetables are cooking, bring the balsamic vinegar to a boil in small pot. Reduce heat to a simmer, and continue cooking for about 15 minutes. It should reduce down to about ¼ cup.
To serve, divide the lettuce leaves among four bowls or plates. Top with the vegetables and drizzle a tablespoon or so of balsamic reduction onto each salad. Top with the sliced basil leaves.