Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 2

   In a large bowl, combine the cubed eggplant, zucchini, bell peppers, red onion, and smashed garlic cloves.

3. 3

   Drizzle the olive oil over the vegetables and sprinkle with thyme, oregano, salt, and black pepper. Toss well to coat everything evenly.

4. 4

   Spread the vegetable mixture in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan so the vegetables roast instead of steam.

5. 5

   Roast in the preheated oven for 25 minutes.

6. 6

   Remove the pan briefly, scatter the whole cherry tomatoes over the vegetables, and toss gently.

7. 7

   Return to the oven and roast for another 15 minutes, or until the vegetables are tender and the edges are caramelized.

8. 8

   Remove from the oven and immediately sprinkle the crumbled feta cheese over the hot vegetables.

9. 9

   Garnish with torn fresh basil leaves before serving warm.