1Heat oven to 350ºF.
2Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
3Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
4Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.