Peel and cut carrots into 1/2-inch thick diagonal slices (about 3 cups). Cut red bell pepper into 1-inch pieces (1 cup). Halve zucchini lengthwise then slice into 1/2-inch pieces (2 cups). Cut red onion into wedges (1 cup). Cube eggplant into 1-inch pieces and salt lightly to draw out moisture, then pat dry (2 cups). Leave cherry tomatoes whole (1 cup). Smash or thinly slice garlic cloves.

Toss with oil and seasonings

In a large bowl combine the carrots, bell pepper, zucchini, red onion, eggplant and cherry tomatoes. Add the garlic. Drizzle with 3 tablespoons olive oil and the balsamic vinegar. Sprinkle the fresh rosemary, dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss thoroughly so all pieces are evenly coated. If needed, divide into two batches so vegetables are in a single layer on the sheets and roast rather than steam.

Roast

Spread the vegetables on the prepared baking sheets in a single layer with space between pieces. Roast in the preheated oven for 20 minutes. Remove sheets, flip or stir vegetables, rotate pans between racks if using two, and roast another 10–15 minutes until vegetables are tender and edges are caramelized. Total roasting time should be 30–35 minutes depending on oven and vegetable size.

Cool

Remove from oven and let the vegetables cool on the baking sheets for 15–20 minutes, then transfer to a large bowl. Drizzle remaining 1 tablespoon olive oil over the warm vegetables and gently toss. Adjust seasoning with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper if needed.

Finish and Serve (Cold)

Chill

Transfer the roasted vegetables to an airtight container or cover the bowl and refrigerate for at least 1 hour, up to 24 hours. Chilling allows flavors to meld and makes the dish suitable for cold serving.

Add finishing touches

Before serving, toss the chilled vegetables with the chopped parsley and lemon juice. If using, sprinkle crumbled feta and toasted pine nuts on top. Taste and adjust with a small splash more balsamic or a pinch of salt if desired.

Serve

Serve chilled or at cool room temperature as a salad, side dish, or as part of a mezze spread. Keeps well covered in the refrigerator for up to 3 days.