Step 2

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Step 3

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.

Step 4

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.

Step 5

Drizzle with the balsamic vinegar before serving.