Mediterranean Roasted Vegetable Medley

1Preheat your oven to 400°F (200°C).

2In a large mixing bowl, combine the diced eggplants (2 large), chopped tomatoes, sliced olives, and minced garlic (4 cloves).

3Drizzle the olive oil (¼ cup) over the vegetables and sprinkle with dried oregano (1 teaspoon), dried thyme (1 teaspoon), salt, and pepper. Toss everything together until the vegetables are well coated with the oil and seasonings.

4Spread the vegetable mixture evenly on a large baking sheet lined with parchment paper.

5Roast in the preheated oven for 25-30 minutes, or until the eggplants (2 large) are tender and slightly caramelized, stirring halfway through the cooking time.

6Once roasted, remove from the oven and let cool for a few minutes.

7Transfer the roasted vegetables to a serving dish and garnish with fresh basil leaves before serving.