First, wash and chop your vegetables/fruit. While you chop your veggies, preheat your oven to 425 degrees Fahrenheit with 2 racks in the center slots. Line 2 rimmed baking sheets and spray with non-stick cooking spray.

In a bowl, toss the halved tomatoes and minced garlic with 2 tablespoons of olive oil and season with a little salt and pepper and set aside.

In a large bowl, toss the chopped eggplant, zucchini, yellow squash and diced bell pepper with 1/4 cup of olive oil. Pour the vegetables/fruit, except for the tomatoes, onto the prepared baking sheets. Fill one entire baking sheet with the veggies in and use half of the 2nd baking sheet for the rest. You need to leave half of the 2nd sheet pan open for the tomatoes that will be added later. Season with salt, pepper and dried herbs.

Place the 2 sheet pans into your preheated oven and roast for 15 minutes at 425 degrees Fahrenheit. Carefully remove both baking sheets from the oven and stir the vegetables and arrange in a single layer. Pour the tomatoes and garlic onto the prepared baking sheet that is half empty, spread in a single layer. Put both baking sheets back into the oven at 425 degrees Fahrenheit for 15 more minutes, or until they are roasted to your liking.

Once everything has finished cooking, carefully remove from the oven and transfer to a large serving dish. Stir to combine everything. Garnish with fresh basil. Do a taste test and season with additional salt and pepper if needed. You can also sprinkle on some freshly grated parmesan if you would like. Enjoy!