3 carrots, peeled and julienned
1 large zucchini, julienned
2 yellow squash, julienned
1 onion, thinly sliced
1 yellow bell pepper, julienned
1/4 cup olive oil
15 cherry tomatoes, halved
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.