Preheat your oven to 400°F (200°C) to create the perfect roasting environment for the vegetables.

Dice the red bell pepper and place it on a baking sheet. Roast in the preheated oven for about 20 minutes, or until the skin is slightly charred and blistered. Once roasted, remove them from the oven, peel off the skin, chop the peppers into bite-sized pieces, and set aside.

Chop the zucchini, yellow squash, and eggplant into small, even cubes. Also, dice the fresh tomatoes, ensuring to preserve their juicy goodness.

In a large pot over medium heat, drizzle in the olive oil. Once heated, add the diced red onion and sauté for about 5 minutes or until it turns golden and fragrant. Stir in the minced garlic, cooking for an additional minute.

Add the roasted bell peppers, zucchini, yellow squash, and diced tomatoes (with their juices) to the sautéed onion and garlic. Mix thoroughly, allowing flavors to blend.

Sprinkle in the salt, black pepper, dried basil, and oregano, stirring to distribute the seasoning. Lower the heat, cover the pot, and let the Ratatouille simmer for about 1 hour.

Before serving, drizzle in the balsamic vinegar, stirring gently to brighten the flavors. Allow the Ratatouille to cook for an additional 5 minutes on low heat.