Pre-heat oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray.
Scatter all the veggies on the baking sheet (red pepper, eggplant, onions, potatoes and garlic) then drizzle with olive oil, Herbes de Provence, salt and pepper. Toss well to coat all veggies then bake until caramelized and tender, about 30 minutes, tossing once halfway through.
Garnish with fresh chopped parsley to serve.
Garlic will roast inside of the skin and pop out easily with a fork once cooked.Excellent source of Vitamin C and A.