1. Preheat your oven to 425°F (220°C). This high heat is essential for achieving that perfect caramelization.
2. In a large bowl, combine the zucchini, eggplant, red bell peppers, red onion, and cherry tomatoes.
3. Drizzle the olive oil over the vegetables, ensuring they are well-coated. Add the sea salt, black pepper, rosemary, thyme, and red pepper flakes, tossing everything together with your hands. There’s something therapeutic about this step—it always reminds me of the times I helped my mother, Elena, in the kitchen, her laughter ringing as we tossed ingredients together.
4. Spread the vegetables evenly on a large baking sheet. Make sure they are in a single layer to roast evenly.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through. The vegetables should be tender and slightly charred at the edges.
6. Once done, remove from the oven and let them cool for a few minutes before serving.

Roasting brings out the natural sweetness of the vegetables and creates a delightful crunch that’s irresistible. This dish is a testament to the beauty of simple ingredients treated with care.