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Preheat your oven to 200°C
Wash and chop all the vegetables.
Mince the garlic cloves.
In a large bowl, combine all the chopped vegetables.
Drizzle the vegetables with 3 tablespoons of olive oil.
Add the minced garlic, dried Italian herbs, salt, and black pepper to the bowl.
Toss everything together thoroughly.
Spread the seasoned vegetables in a single layer on a large baking sheet.
Roast in the preheated oven for 20-25 minutes, stirring halfway through.
Slice the baguette into ½-inch thick slices.
Brush both sides of each baguette slice with olive oil.
Arrange the baguette slices in a single layer on a separate baking sheet.
Toast the baguette slices in the oven for 5-7 minutes.
Once the crostini are toasted and slightly cooled, spread a generous layer of goat cheese onto each slice.
Top each crostini with a spoonful of the roasted vegetables.
Drizzle balsamic glaze over the roasted vegetables on each crostini.
Garnish with fresh basil leaves, if desired.
Arrange the Roasted Veggie Crostini on a serving platter.
Serve immediately or at room temperature.