Roasted Tomato, Zucchini, and Eggplant Soup

Preheat the oven to 200°C (400°F).
Cut the tomatoes, eggplant, zucchini, and onion into 5 cm (2 inches) pieces and place onto a large rimmed baking sheet with the garlic, thyme, and oregano.
1 kilogram (35 oz) tomatoes, 1 medium eggplant, 2 medium zucchinis, 1 small onion, 4 cloves garlic, 1 tablespoon thyme leaves, 1 tablespoon oregano
Add the olive oil, vinegar, salt, pepper, and cayenne pepper. Use your hands to mix until the vegetables are well coated.
2 tablespoons olive oil, 1 teaspoon balsamic vinegar, 1 teaspoon sea salt, 1 teaspoon pepper, ½ teaspoon cayenne pepper
Roast for 40-45 minutes, or until softened and golden in colour.
Remove from the oven, carefully peel the garlic, and place the vegetables into a heat-safe blender or pot. Add the vegetable broth and blend (use an immersion blender in the pot) until smooth.
500 ml (17.6 oz) vegetable broth
Reheat if necessary and serve hot, with pesto. Leftover soup freezes well in a sealed container for up to a month, and can be refrigerated for 2-3 days.