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Preheat the oven to 400 °F.
Place the vegetables onto a large, non-stick sheet pan (about 13x18 inches). Drizzle them with olive oil, balsamic vinegar, freshly chopped rosemary, and Italian herbs. Season with salt and pepper to taste.
Using your hands, mix all of the vegetables very well, so they are evenly coated with oil and seasoning. Spread the vegetables out in a single layer.
Bake for about 30 minutes, stirring once, halfway through cooking.
Garnish with fresh rosemary. Serve.