1- Prepare the Ingredients
Start by gathering and prepping all your ingredients:

Slice the zucchini and eggplant into thin, even rounds to ensure they cook evenly.
Leave the cherry tomatoes whole or halve them if you prefer softer textures.
Mince the garlic and slice the red onion thinly for added flavor.

2- Roast the Vegetables
Set your oven to 350°F. This temperature ensures even cooking for both scrambled eggs in oven and whole baked eggs.

Line your baking sheet with parchment paper sheets to prevent sticking. Alternatively, grease the pan lightly with oil or butter.
Arrange the sliced zucchini, eggplant, cherry tomatoes, and red onion evenly on a large baking sheet. Drizzle with 2 tablespoons of olive oil, then season with salt, pepper, and minced garlic for a flavorful base. Toss to coat everything evenly.
Roast in the oven for about 15 minutes, stirring halfway through to ensure even cooking. The vegetables should be slightly tender and starting to caramelize.

3- Cook the Eggs
While the vegetables are roasting, prepare your eggs:

Heat a non-stick skillet over medium heat and drizzle with a small amount of olive oil.
Fry 4 eggs sunny-side-up, seasoning with a pinch of salt and pepper. Set them aside on a plate.
In the same pan, lightly scramble the remaining eggs until just set, ensuring they’re fluffy. Avoid overcooking as they’ll continue to cook in the oven later.

4- Assemble the Dish
For baked scrambled eggs : Remove the roasted vegetables from the oven and spread the scrambled eggs evenly over them.
Gently place the fried eggs on top of the mixture, spacing them out for an appealing presentation.
Sprinkle the entire tray with shredded cheese (about 1 cup, or more if you love cheesy goodness).
Dust with mixed dried herbs like oregano or thyme to enhance the flavor.

4- Melt the Cheese
Increase the oven temperature slightly to 400°F (200°C) or switch to the broil setting.
Place the tray back in the oven for 5–7 minutes, or until the cheese is fully melted and bubbly. Watch closely to ensure it doesn’t brown too much.

5- Add the Final Touches
Once out of the oven, garnish the dish with fresh herbs like rosemary, thyme, or dill. These add a fragrant, earthy aroma to the finished dish.
If desired, top with microgreens or a drizzle of olive oil for a fresh, gourmet touch.