Steps
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, toss the diced onion, bell pepper, zucchini, and eggplant with olive oil, minced garlic, dried thyme, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
4. In a saucepan, bring the vegetable broth to a boil. Add the rolled oats and cook according to the package instructions, usually about 5-7 minutes.
5. Once the oatmeal is cooked, transfer it to a serving bowl. Top with the roasted vegetables.
6. Serve hot and enjoy!