Place the eggplant on a large cutting board, cut off the ends with a chef’s knife, then slice and cube it into 1-inch pieces.

Trim the ends from the zucchini and yellow squash on the cutting board, slice each lengthwise, then cut into 1-inch half-moons with the chef’s knife.

Cut the red bell pepper in half on the cutting board, remove the seeds and white ribs with your hands, then chop into 1-inch pieces.

Peel the red onion, cut it into wedges, then cut the wedges into 1-inch chunks with the chef’s knife.

Rinse the cherry tomatoes and pat them dry, leaving them whole or slicing them in half on the cutting board if they are large.

Place all the cut vegetables into a large mixing bowl and add the cherry tomatoes on top.

Drizzle 3 tbsp olive oil over the vegetables with a measuring spoon, then add the minced garlic, 1 tsp thyme, 1 tsp oregano, 1 tsp kosher salt, and ½ tsp black pepper.

Toss the vegetables in the bowl with your hands or a wooden spoon until everything looks evenly coated with oil and seasoning.

Line a baking sheet or large roasting pan with parchment paper, then pour the seasoned vegetables onto the pan and spread them into a single layer with a spatula or wooden spoon.

Place the pan on the middle rack of a preheated 425°F oven using oven mitts and roast for 20 minutes.

After 20 minutes, use oven mitts to pull out the pan and stir the vegetables with a wooden spoon or spatula, turning them so new sides face down on the hot pan.

Return the pan to the oven and roast for 15 more minutes at 425°F until the eggplant is soft, the squash is tender, and the tomatoes have collapsed and released some juices, with a few browned edges on the vegetables.

Take the pan out with oven mitts and let the vegetables rest for 3 minutes, then use a wooden spoon or spatula to move the roasted ratatouille to a serving dish and serve warm as a side dish or over rice, pasta, or toasted bread.