Roasted Mediterranean Vegetables

Ingredients

• 1 med eggplant, peeled and cut into 2-inch chunks
• 1 red bell pepper, cut into 2-inch pieces
• 1 yellow bell pepper, cut into 2-inch pieces
• 8 oz zucchini, cut into 2-inch pieces
• 12 oz cherry tomatoes
• 1 medium red onion, sliced
• 2 garlic cloves, minced
• 1‌1⁄2 tsp Kosher salt
• 1⁄2 tsp crushed red pepper flakes
• 1⁄2 cup Olive oil
• 1 to 2 tsp balsamic vinegar

Directions

1. Heat oven to 425° F and line a baking sheet with parchement paper.
2. In a large bowl, combine the eggplant, red and yellow bell peppers, zucchini, tomatoes, onion and garlic, then add the salt, crushed red pepper and olive oil. Toss with your hands to coat everything evenly.
3. Transfer the vegetables to the baking sheet, and spread them out in an even layer. Roast until the eggplant is soft and golden brown and the tomatoes are bursting with juice, 25 to 30 minutes.
4. Drizzle with the balsamic vinegar before serving.