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Preheat the oven to 425ºF.
In a large bowl, combine the eggplant, bell peppers, zucchini, onion, extra virgin olive oil, 1 teaspoon salt and oregano. Toss to coat. Spread into a single layer on two baking sheets and roast for 32 to 35 minutes, until the vegetables are soft and browned around the edges. Cool for 10 minutes.
Transfer the vegetables to a high-speed blender and add the red wine vinegar, garlic, tomato paste and the remaining ½ teaspoon kosher salt. Pulse until mostly smooth — a few small chunks are okay. Taste and season with salt as needed.
Transfer the dip to a serving bowl and garnish with a light drizzle of olive oil, thinly sliced basil and flaky salt. Serve with crudités, warm bread or pita chips.