Birthday Caponata

1.Preheat the oven to 400°F (200°C).

2.In a large baking dish, combine the diced eggplant, zucchini, red bell pepper, yellow bell pepper, red onion, and minced garlic.

3.Drizzle the olive oil over the vegetables and season with salt and pepper. Toss to coat evenly.

4.Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized, stirring occasionally.

5.In a small bowl, whisk together balsamic vinegar, honey, and dried oregano to make the dressing.

6.In a serving bowl, combine the roasted vegetables with cherry tomatoes, black olives, capers, raisins, and fresh basil.

7.Pour the balsamic dressing over the vegetable mixture and toss gently to combine.

8.Season with additional salt and pepper if needed. Serve the Birthday Caponata warm or at room temperature, garnished with extra basil leaves if desired.