Preheat oven to 425°F. Line 2 baking sheets with foil.
Cut eggplant into uniform 1 inch cubes. Toss with 1/2 tbsp of the olive oil and spread onto one of the cookie sheets. Slice collards into uniform pieces and toss with 1/2 tbsp of olive oil. Spread onto other cookie sheet.
Slice corn kernels from the cob. Toss with remaining 1/2 tbsp olive oil and add to a small baking dish.
Roast collards 10 minutes or until crispy but not burned. Roast eggplant and corn 20 minutes, stirring every 5 minutes or so. Let vegetables cool slightly before handling.
Meanwhile, prepare the dressing: In a small saucepan, add garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked pepper to taste. Set aside.
In a large bowl combine roasted vegetables, dressing, goat cheese, and thyme. Gently stir and serve immediately.
Oahu Fresh provides access to food from local farms for homes, offices, restaurants, hotels, and schools throughout Hawaii. As an avid participant in the CSA Hawaii program, we take pride in delivering freshly grown produce to you.