Roasted Vegetable Ratatouille

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Place the diced eggplant, sliced zucchinis, chopped bell peppers, and onion onto a large baking sheet.
3. Step 3: Drizzle the vegetables with olive oil and season with salt, pepper, thyme, and oregano.
4. Step 4: Toss the vegetables to evenly coat them with the oil and seasonings.
5. Step 5: Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
6. Step 6: While the vegetables are roasting, heat a small amount of olive oil in a large skillet over medium heat, add the minced garlic and sauté for 1 minute until fragrant.
7. Step 7: Add the diced tomatoes to the skillet and cook for 5-7 minutes until they begin to break down.
8. Step 8: Remove the roasted vegetables from the oven and add them to the skillet with the tomatoes.
9. Step 9: Stir in the balsamic vinegar and chopped basil, and cook for an additional 5 minutes to combine the flavors.
10. Step 10: Serve warm as a main dish or side, garnished with extra fresh basil if desired.