Preheat your oven to 220°C (430°F) and line your rimmed sheet pan with parchment or lightly oil it.
Using a sharp knife, slice the eggplant, zucchini, and bell peppers into roughly 1-1.5 inch pieces for even roasting.
In a mixing bowl, toss the chopped vegetables with olive oil, minced garlic, thyme, salt, and pepper until all pieces are well coated.
Arrange the coated vegetables in a single layer on the prepared sheet pan, spreading them out so they aren’t overlapping too much—this helps them caramelize better.
Roast in the oven for 20 minutes, until the vegetables start to soften and turn golden around the edges, filling your kitchen with a warm, roasted aroma.
Remove the tray from the oven and gently toss the vegetables with tongs or a spatula to promote even browning, pushing the more caramelized pieces to the edges if needed.
Scatter the halved cherry tomatoes over the vegetables, then drizzle everything with a little extra olive oil for added richness.
Return the tray to the oven and roast for another 15-20 minutes, until everything is tender, caramelized, and fragrant with smoky, sweet notes.
Remove the tray from the oven and let the vegetables rest for 5 minutes; this allows flavors to settle and makes serving easier.
Serve the roasted vegetables straight from the tray or transfer to a serving dish, garnished with a few fresh herbs if you like, and drizzle with a little more olive oil for a shiny finish.