Preheat oven to 425℉.
Chop eggplant, zucchini, bell pepper and onion into large 1” chunks and slice garlic cloves thickly. Add to parchment lined baking sheet in a single layer.
Add dry herbs, garlic powder, salt and pepper.
Drizzle with olive oil, mix well, and roast for 30 minutes, stirring halfway.
Stir again, then add cherry tomatoes and drizzle on tomato sauce. Cook 15 minutes more, or until all vegetables have softened.
Mix in fresh basil, reserving some for garnish, then season with additional salt and a generous splash of balsamic vinegar to taste.