# What You'll Need:
→ Vegetables
01 - 1 medium eggplant, cut into 1-inch cubes
02 - 2 medium zucchinis, sliced into 1/2-inch rounds
03 - 1 red bell pepper, seeded and cut into 1-inch pieces
04 - 1 yellow bell pepper, seeded and cut into 1-inch pieces
05 - 1 large red onion, cut into wedges
06 - 1 pint cherry tomatoes
→ Seasonings and Oil
07 - 6 cloves garlic, minced
08 - 3 tablespoons extra-virgin olive oil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary, crushed
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon freshly ground black pepper
14 - Juice of 1/2 lemon
→ Garnishes and Optional Add-ins
15 - 1/2 cup pitted Kalamata olives, optional
16 - 3.5 ounces feta cheese, crumbled, optional
17 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Preheat oven to 400°F and position rack in the middle.
02 - In a large bowl, combine eggplant, zucchinis, red and yellow bell peppers, and red onion. Add olive oil, oregano, thyme, rosemary, salt, and pepper. Toss until vegetables are evenly coated.
03 - Spread vegetables in a single layer on a large rimmed baking sheet, leaving space between pieces for even roasting.
04 - Roast for 20 minutes. Remove baking sheet and gently stir or flip vegetables.
05 - Add cherry tomatoes and minced garlic to the pan, mixing them with other vegetables. Return to oven and roast for additional 10-12 minutes until all vegetables are tender and lightly caramelized at edges.
06 - Remove from oven. Drizzle immediately with lemon juice and add Kalamata olives if using. Toss gently.
07 - Transfer to serving platter. Sprinkle with crumbled feta cheese and chopped parsley. Serve warm or at room temperature.
