Preheat the oven to 375* F, 200*C (FAN).

Wash all the vegetables and chop the zucchini, eggplant, and peppers in pieces roughly the same size. Peel the red onion and cut it into wedges of the same size as well, without necessarily separating the layers. Keep the cherry tomatoes whole.

Grate the garlic cloves using a cheese grater. Mix the garlic, olive oil, oregano, salt and pepper in a bowl.

Dress the vegetables with the flavored olive oil, ensuring each piece is well coated. Make sure the garlic paste doesn't sit on a few pieces, but is well spread. You can do so on the baking tray directly or in a large mixing bowl.

Cover a large baking sheet with parchment paper. Spread the roasting vegetables on top of it, spreading them out, ensuring they don't overlap.

Place the tray on the middle shelf of the oven and roast for 40 minutes. You can check the vegetables after 25 minutes and turn them, or you can allow them to finish cooking without moving them, so that the top part gets a nice golden-brown color and lightly caramelized flavor.

If you cut your vegetables into smaller pieces, the cooking time will be shorter, so check on them sooner.

Remove from the oven, check the consistency is to your liking, and serve as planned.