Preheat oven to 425F. Cut the vegetables into similar size for even cooking. In a mixing bowl, toss the vegetables with oil, salt, pepper, herbs/spices. Spread evenly in a single layer onto a lined baking sheet. Avoid overcrowding the vegetables. Cook for 25-30 minutes, or until the outside gets browned and crispy while the inside is tender. Serve immediately or refrigerate for up to 5 days.