Roasted Mediterranean Vegetables | Fronk Recipes | Umami

Ingredients

• 1 medium (about 14 ounces or 400g) eggplant, peeled and cut into 2-inch chunks
• 1 red bell pepper, cut into 2-inch pieces
• 1 yellow or orange bell pepper, cut into 2-inch pieces
• 8 ounces (230g) small zucchini, cut into 2-inch pieces
• 12 ounces (340g) cherry tomatoes, halved if larger than 2 inches in diameter
• 1 red onion, sliced
• 2 garlic cloves, grated on a microplane or finely chopped
• 1½ tsp kosher salt
• ½ tsp crushed red pepper flakes
• ½ cup (120ml) extra-virgin olive oil
• 1 to 2 teaspoons (5 to 10ml) balsamic vinegar