Ingredients:

  • 1 large Red Onion, cut into 1-inch wedges
  • 1 large Aubergine (Eggplant), trimmed and cut into 1-inch cubes
  • 2 medium Courgettes (Zucchinis), trimmed and cut into 1-inch thick half-moons
  • 1 Red Bell Pepper, cored, seeded, and cut into 1-inch pieces
  • 1 Yellow Bell Pepper, cored, seeded, and cut into 1-inch pieces
  • 250 g (8 oz) Cherry or Grape Tomatoes (left whole)
  • 4 cloves Garlic, peeled and left whole
  • 80 ml (1/3 cup) Extra Virgin Olive Oil (EVOO)
  • 1 tablespoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 1/2 teaspoons Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Preheat the oven: Set the oven temperature to 220°C (425°F). Line a large, heavy-duty baking tray with parchment paper or foil.
  2. Chop vegetables: Chop the onion, aubergine, courgette, and bell peppers into roughly 1-inch uniform pieces. Keep the cherry tomatoes and whole garlic cloves separate for now.
  3. Season: In a large mixing bowl, combine the chopped vegetables (excluding tomatoes/garlic). Pour over the Extra Virgin Olive Oil and toss until evenly coated. Sprinkle over the oregano, thyme, and pepper. Toss again. Add the salt last and toss once more.
  4. Initial roast: Transfer the seasoned vegetables onto the prepared baking tray, ensuring they are spread in a single, uncrowded layer. Place the tray in the preheated oven and roast for 15 minutes.
  5. Add remaining ingredients and flip: Remove the tray, add the whole cherry tomatoes and whole garlic cloves to the tray. Use a spatula or tongs to thoroughly flip and stir the vegetables.
  6. Final roast: Return to the oven and roast for another 15–20 minutes, or until the vegetables are deeply caramelized, the peppers are slightly blistered, and the aubergine is tender.
  7. Dazzle and serve: Transfer the hot roasted vegetables to a clean serving platter. Apply your desired finishing touch (e.g., lemon zest and parsley, or crumbled feta) and serve immediately.