Roasted Vegetables with Herb Garnish

Instructions

1. Preheat the oven
   Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or lightly grease them with olive oil.
2. Prepare the vegetables
   In a large bowl, combine the zucchini, bell peppers, eggplant, red onion, and cherry tomatoes. Make sure all vegetables are cut into roughly equal-sized pieces to ensure even cooking.
3. Create the marinade
   In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, salt, and pepper until well combined.
4. Coat the vegetables
   Pour the marinade over the vegetables and toss gently until all pieces are evenly coated. Use your hands or two large spoons to ensure thorough coverage.
5. Arrange for roasting
   Spread the vegetables in a single layer across the two prepared baking sheets, ensuring they're not overcrowded. This allows them to roast properly rather than steam.
6. Roast the vegetables
   Place the baking sheets in the preheated oven and roast for 30-35 minutes, stirring and rotating the pans halfway through, until the vegetables are tender and caramelized at the edges.
7. Add fresh herbs
   Remove the vegetables from the oven and immediately sprinkle with the chopped fresh basil and parsley. The heat from the vegetables will release the aromatic oils in the herbs.
8. Serve and enjoy
   Transfer the roasted vegetables to a serving platter. Taste and adjust seasoning if necessary. Serve warm or at room temperature as a side dish or over cooked grains for a complete meal.