Prepare the Vegetables: Preheat your oven to 180°C (350°F).

Wash and chop the aubergine, zucchini, paprikas, mushrooms, onions, and tomatoes into bite-sized pieces.

Peel and mince the garlic cloves.

Season the Vegetables: In a large bowl, combine the chopped vegetables and minced garlic.

In a separate bowl, mix the vegetable oil, soy sauce, Provencal herbs, sugar, balsamic vinegar, and salt.

Pour the seasoning mixture over the vegetables and toss well to coat evenly.

Bake the Vegetables: Transfer the seasoned vegetables to a baking dish or a baking tray lined with parchment paper.

Bake in the preheated oven for 60 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Serve: Garnish the roasted vegetables with fresh parsley before serving.

Bon appétit!