Wash and dry all produce. Preheat the oven to 425 degrees. Halve, peel, and cut the onion into 1/2-inch wedges. Core, seed, and thinly slice the bell pepper. Trim the eggplant, then slice into 1/2-inch strips lengthwise. Cut each strip in half widthwise. Cut the zucchini into 3-inch sticks. Roughly chop the basil leaves.

Toss the onion, pepper, and half the grape tomatoes on a baking sheet with a drizzle of olive oil, the Italian seasoning, and a pinch of salt and pepper. Place in the oven for 20 minutes, tossing once, until softened and beginning to char.

Cut the remaining tomatoes in half. Toss in a small bowl with the balsamic vinegar, a drizzle of olive oil, and a pinch of salt and pepper.

Cook the eggplant and zucchini: Heat 2 Tablespoons olive oil in a large pan over medium-high heat. Working in batches, add the eggplant to the pan in a single layer. Cook 3-4 minutes per side, until slightly charred and soft. Set aside and cover to keep warm. Add the zucchini to the pan in a single layer (HINT: You may need to work in batches). Cook 3-4 minutes per side, until slightly golden brown.

Toast the bread: Halve the ciabattas. Place in the oven to toast 4-5 minutes. Cut the garlic cloves in half. Once the ciabatta is toasted, rub the cut side of the garlic onto the cut side of each toast. Drizzle with olive oil, and season with salt and pepper.

On the baking sheet, toss the feta cheese and half the basil with the roasted onion, pepper, and tomatoes. Plate the ciabatta toasts. Top with the eggplant slices, roasted veggie mixture, zucchini slices, and marinated tomatoes. Sprinkle with the remaining basil. (TIP: If you prefer, you can make a sandwich.) Enjoy!