Ingredients:
- 2 cups cherry tomatoes
- 2 cups zucchini, diced
- 1 eggplant, diced
- 1 bell pepper, diced
- 1 red onion, diced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons balsamic vinegar
- 1 cup fresh basil leaves, torn
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cherry tomatoes, zucchini, eggplant, bell pepper, red onion, and garlic with olive oil, oregano, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for 20-25 minutes until the vegetables are tender and slightly caramelized.
- Transfer the roasted vegetables to a serving bowl and drizzle with balsamic vinegar.
- Toss with fresh basil leaves and serve warm or at room temperature.
