In a large bowl, combine the eggplant, zucchinis, bell peppers, tomatoes, onion, and garlic.
Drizzle with olive oil and sprinkle with thyme, oregano, salt, and pepper. Toss until all the vegetables are well coated.
Spread the vegetables out in a single layer on a large baking sheet. Use two sheets if necessary to avoid overcrowding.
Roast in the preheated oven for about 40 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
Garnish with fresh basil leaves before serving, if desired.
Notes
Cut the vegetables into similar-sized pieces for even cooking.
• Toss vegetables with oil, salt, and herbs before roasting to ensure they are flavorful.
• Use a high heat (around 425°F) to get a nice roast and caramelization.
• Don't overcrowd the pan; use two if necessary to allow space for the vegetables to roast instead of steam.
• Stir the vegetables halfway through cooking for even browning.