Dice squash, zucchini, eggplant and onion (or any combination of good, fresh vegetables). Toss with 3 tablespoons olive oil, basil, salt and pepper. Spread in a single layer on a cookie sheet and roast at 400° for about 20 minutes. Meanwhile, heat 1 tablespoon olive oil with finely chopped garlic. Cook for about 1 minute. Add ground Bison and brown gently (about 5 minutes) . Add chopped green and red peppers to meat and saute about 3 minutes. Mix Bison/pepper mixture with the roasted vegetables. Stir in the tomatoes which have been cut into wedges and return to oven for five minutes (just long enough for the tomatoes to heat through). Adjust salt and pepper and serve with good Parmesan cheese.