Herb Roasted Vegetables

Instructions

1. Prepare the oven and baking sheets
   Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper to prevent sticking and for easy cleanup.
2. Prepare the vegetables
   Wash and cut all vegetables as specified in the ingredients list. Make sure to cut them into similar sizes to ensure even cooking. Place all prepared vegetables in a large mixing bowl.
3. Season the vegetables
   In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. Pour this mixture over the vegetables and toss thoroughly until all pieces are evenly coated with the herb mixture.
4. Arrange for roasting
   Divide the seasoned vegetables between the two prepared baking sheets, spreading them out in a single layer. Make sure not to overcrowd the vegetables as this will cause them to steam rather than roast.
5. Roast the vegetables
   Place the baking sheets in the preheated oven and roast for 20 minutes. Then, remove the sheets, stir the vegetables, and rotate the pans. Return to the oven and roast for another 15-20 minutes until the vegetables are tender and have developed caramelized edges.
6. Add the tomatoes
   Remove the baking sheets from the oven, add the halved cherry tomatoes, and toss gently. Return to the oven for an additional 5 minutes until the tomatoes are just softened but not mushy.
7. Serve
   Transfer the roasted vegetables to a large serving platter. They can be served hot, warm, or at room temperature as a side dish or as part of a larger meal.