Roasted Ratatouille with Rice

This is one of my favorite dinner dishes. It requires a little bit of effort in chopping and dicing but that's about it. The best part of this recipe is that you can make it with whatever vegetables you have in your fridge.

INGREDIENTS
2-3 handfuls of cherry tomatoes
1 small eggplant - diced
1 zucchini - diced
1 squash - diced
2 small carrots - diced
1 red/yellow bell pepper - diced
1 medium yellow onion - diced
3 garlic cloves - crushed

6 tbsp olive oil
2 tbsp balsamic vinegar
salt & pepper
red pepper flakes
3 tbsp Fresh basil (about 10 leaves)- chopped
1tbsp fresh or dried oregano
1tbsp fresh thyme (optional)

Process:

1. Pre-heat the oven to 400F. 
2. Dice all the veggies together - I cut them to about 1 inch sized pieces. Put them in a big mixing bowl.
3. Add about 3-4 tbsp olive oil+ balsamic vinegar+ garlic+ salt, pepper and red pepper flakes to the veggies and mix well. Then spread this mixture in one even layer on the baking tray. I use a lasagna tray to make such veggies - so I just mix all the spices directly in the tray (saves me from using an extra one dish)
4. Chop the cherry tomatoes in half and put them in another pan and add 2 tbsp olive oil + little bit of salt and pepper.
5. Put the veggies in the upper rack of the oven and the tomatoes in the lower rack and set the timer to 20 mins.
6. After 20 mins, check your veggies - I like them a bit brown on the edges - so usually keep them for additional 5-7 mins. The tomatoes will be definitely done in 20 mins and would be bursting with juices.
7. Once the veggies are done as well- mix the tomatoes in them and add the chopped/dried herbs - basil+oregano+thyme 
8. Serve the veggies on a bed of rice or spaghetti . We usually eat them with rice.