Preheat the oven to 375 degrees.
Wash the vegetables and peel the onions.
Seed peppers and cut in large chunks. Slice eggplant and zucchini into about 2 inch chunks.
Cut tomatoes in half and squeeze each half to remove seeds and moisture, If using cherry tomatoes. just slice in half.
On the large baking sheet toss vegetables with olive oil, thyme, salt, and pepper. Spread evenly in one layer.
Roast veggies for about 35 minutes or until golden brown and soft.
Remove from oven and let it cool for a bit.
While still warm, transfer veggies into a colander to drain for at least 30 minutes.
In batches, transfer vegetables to the food processor and pulsate to your desired texture.
In a bowl, combine, processed veggies, parsley, garlic, and vinegar.
Adjust seasonings. Serve as a dip or a side dish.