I found this recipe in an ad flyer for Rising Tide Community Market, the local co-op in Damariscotta. It's super easy to make and has lots of good flavor. Feel free to adjust according to what you have and what you like.
VEGETABLES
1 eggplant (1 lb)
2 zucchini (3/4 lb)
1 bell pepper
1/2 large red onion
1 pint cherry tomatoes
MARINADE
2 Tbsp olive oil
2 Tbsp red wine vinegar
1 Tbsp tomato paste
1 tsp dried basil
1 tsp sea salt
1/2 tsp dried thyme
1/2 tsp black pepper
1/2 tsp dried rosemary
1/4 c red wine
3 cloves garlic, minced
In a large mixing bowl, stir the marinade ingredients together.
Chop the eggplant, zucchini, pepper and onion into 1 - 1 1/2 inch pieces. (I prefer to peel the eggplant, but not the zucchini.)
Toss the chopped vegetables with the marinade and let sit for 30-60 minutes.
Preheat oven to 400°.
Put the vegetables and marinade on a large jelly roll sheet pan.
Roast for 30-40 minutes, stirring every 15 minutes, until vegetables look roasted and are tender.
I love ratatouille but mine often comes out little overcooked... getting all the vegetables cooked through but not overcooked is not my strong point apparently. This roasted ratatouille solves that problem and it is delicious!
Note: I tried "cocktail tomatoes" for the first time in this recipe... they're a little bigger (about 1 1/2 inches in diameter) than cherry tomatoes and mine came "on the vine". Because of their size, I cut them in half and they worked out very well.