1 tsp each sea salt and fresh ground black pepper, divided
3 zucchini, cut into 3/4-inch chunks
2 small red bell peppers, seeded and cut into 1- to 2-inch chunks
1 1/2 lb pork tenderloin, trimmed
1 1/2 tsp herbes de Provence, divided
1 tbsp olive oil 1 white onion, chopped
3 cloves garlic, chopped
1/4 tsp dried fennel seeds
1/4 tsp red pepper flakes
1 14 1/2-oz BPA-free can unsalted diced tomatoes
1 15-oz BPA-free can cannellini beans, drained and rinsed
1 tbsp red wine vinegar
3 tbsp chopped fresh basil leaves
Position oven racks in top and bottom thirds of oven; preheat to 425°F. Line 2 large baking sheets with foil and mist with cooking spray. Spread eggplant in a single layer on 1 sheet; mist with cooking spray and season with 1/4 tsp each salt and black pepper. Spread zucchini and bell peppers on second sheet; mist with cooking spray and season with 1/4 tsp each salt and black pepper. Roast vegetables, turning once or twice, until golden brown and very tender, 30 to 35 minutes for eggplant; 28 to 32 minutes for zucchini and bell peppers. Transfer all vegetables to a large bowl. Reserve 1 foil-lined sheet.
Place pork on reserved sheet and mist with cooking spray; sprinkle evenly with 1 tsp herbes and 1/4 tsp each salt and black pepper. Roast for about 25 minutes, until pork is light pink inside and registers 145°F when tested with an instant-read thermometer in thickest part. Transfer to a cutting board and rest for 5 minutes.
Meanwhile, in a large saucepan on medium-high, heat oil. Add onion, remaining 1/4 tsp each salt and black pepper and cook, stirring frequently, until translucent and lightly browned, 5 to 7 minutes. Add garlic, remaining 1/2 tsp herbes, fennel seeds and pepper flakes and cook for 1 minute, stirring constantly. Add tomatoes and bring to a simmer.
Reduce heat to medium-low and add beans and vinegar. Cook, stirring occasionally, until heated through, about 1 minute. Add roasted vegetables and stir gently until heated through, about 2 minutes. Transfer vegetable mixture to a large serving platter. Slice pork 1/2 inch thick and arrange over top of vegetables. Sprinkle with basil.