Preheat oven to 200 degrees C. Line a baking tray with aluminium foil and coat with cooking spray.
In a large bowl combine olive oil, balsamic vinegar, rosemary, chilli flakes and garlic. Place chicken in the bowl and marinate 5 minutes. Transfer to a baking dish reserving marinade in the bowl.
Place green capsicum, red capsicum, red onion, carrots and eggplant in the marinade and toss to coat. Arrange in a single layer on the prepared baking tray.
Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes or until juices run clear. Bake the vegetables for 35 minutes or until the edges of the vegetables brown.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.