Preheat your oven to 400°F (200°C).

Thinly slice the zucchini, eggplant, red and yellow bell peppers, and red onion.

Toss the sliced vegetables with olive oil, minced garlic, thyme, oregano, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.

Roll out the puff pastry to form a 12-inch circle and chill it in the fridge for 10 minutes.

Arrange the roasted vegetables in the center of the pastry, leaving a 2-inch border.

Fold the edges of the puff pastry over the filling, creating pleats.

Brush the edges with egg wash to achieve a golden color.

Bake for 30-35 minutes, or until the crust is puffed and golden brown.

Allow to cool for about 10 minutes before serving.