I came across this recipe in the "King George Farmer’s Market Fields to Table Cookbook". I fell in love with it the first time that I made it. It is a great way to use up many of your summer garden harvest and to eat lots of veggies at once. This is so yummy! I didn’t expect this to taste sweet, but roasting the vegetables brings out their natural sweet flavor. I served this hot over penne pasta. DELICIOUS!

Ingredients:
1 medium eggplant, trimmed and cut into 1-inch pieces
1 large sweet onion, peeled and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
2 medium zucchini, trimmed and cut into 1-inch pieces
12 garlic cloves, peeled and halved
2 cups cherry tomatoes
¼ cup olive oil
2 teaspoons dried thyme
Salt
Ground Black Pepper

Directions:
Combine eggplant, onion, pepper, zucchini, and garlic in a large bowl. Add olive oil, thyme, salt and pepper. Toss to coat. Transfer vegetables onto a baking sheet. Adjust oven rack to lowest position and set oven to 425 degrees. Place baking sheet into preheating oven. Roast about 20 minutes, until vegetables are golden brown on bottom. Remove pan from oven. Stir in cherry tomatoes, Continue to roast for about 15 minutes, stirring once more until tomatoes start to release their juices. Serve hot or cool to room temperature.