In a very large bowl, toss together the onions, peppers, zucchini, eggplant, carrots, mushrooms, fresh thyme, rosemary, salt, pepper and about 4 tbsp of olive oil.
Divide the mixture between two baking sheets making sure that the veggies don’t overlap otherwise they will wilt and steam as opposed to roasting
Roast them for approximately 40 minutes- the roasting time will depend on the size of your veggies and you want to turn them over every 15 minutes or so and roast until they all develop a nice color.
Meanwhile, add the remaining olive oil in a skillet with high sides, add the garlic and cook over medium low heat for about 10 minutes or until the garlic is a lovely golden brown color.
Once the garlic has nicely colored, turn the heat up to medium-high and add the tomatoes, season with salt and pepper and allow them to cook for about 8 to 10 minutes or until they have cooked down a bit but still have their shape. Turn the heat off and let those sit until the veggies are done roasting.
Once the veggies have roasted, stir in the cooked tomatoes and garlic and top them off with the fresh basil.