1½ cups chopped bell peppers (red, yellow, or orange)
1½ cups cherry tomatoes
10 cloves garlic, halved lengthwise
2 teaspoons dried oregano
1½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
Juice of 1 lemon
¼ cup chopped fresh parsley (optional)
SET the oven rack 6 inches below the broiler. Preheat the broiler on high. Grease a large rimmed sheet pan with the 1 tablespoon olive oil.
In a large bowl, combine the eggplant, bell peppers, tomatoes, garlic, ⅓ cup olive oil, oregano, salt, pepper, and thyme. Toss to combine. Transfer the vegetables to the prepared pan and broil until the vegetables are tender and roasted, about 20 minutes, stirring every 5 minutes to prevent burning.