Provençal Herb Roasted Vegetables

Instructions

1. Preheat the oven
   Position racks in the upper and lower thirds of the oven and preheat to 425°F (220°C). Line two large baking sheets with parchment paper or aluminum foil.
2. Prepare the vegetables
   In a very large bowl, combine the zucchini, eggplant, red and yellow bell peppers, cherry tomatoes, red onion, and garlic. Make sure all vegetables are cut to similar sizes to ensure even cooking.
3. Season the vegetables
   Drizzle the olive oil over the vegetables. Add the thyme, rosemary, herbes de Provence, salt, and pepper. Toss thoroughly to coat all the vegetables evenly with the oil and seasonings.
4. Arrange for roasting
   Divide the vegetable mixture evenly between the two prepared baking sheets, spreading them out in a single layer. Avoid overcrowding, as this will cause the vegetables to steam rather than roast properly.
5. Roast the vegetables
   Place the baking sheets in the oven and roast for 20 minutes. Remove from the oven, carefully stir the vegetables, and rotate the baking sheets from top to bottom. Return to the oven and roast for an additional 15 minutes, or until the vegetables are tender and lightly caramelized at the edges.
6. Finish with lemon juice
   Remove the vegetables from the oven and immediately drizzle with the fresh lemon juice. Gently toss to combine, allowing the hot vegetables to absorb the bright citrus flavor.
7. Serve and garnish
   Transfer the roasted vegetables to a large serving platter. Scatter the torn fresh basil leaves over the top just before serving. The vegetables can be served hot, warm, or at room temperature.