Step 1

Preheat oven to 425 degrees Fahrenheit and line two large baking sheets with non-bleach parchment paper and set aside.

Step 2

In a large mixing bowl, toss all the vegetables with olive oil, garlic and salt. Season generously with pepper.

Step 3

Divide the vegetables evenly between the two pans, spreading them out into one even layer with space in between each piece to avoid steaming.

Step 4

Roast the vegetables uncovered until tender and golden brown, stirring once half way through, about 45 minutes.

Step 5

Top with fresh herbs for garnish. Serve warm.