Preheat the oven to 350°F.
Put the vegetables in a large mixing bowl with the olive oil, salt, and pepper. Toss well to coat evenly.
Spread the vegetables in a single layer in a large roasting pan. Roast until soft and golden brown, about 45 minutes. Let cool for 15 minutes.
Transfer the vegetables to a large serving bowl and toss with the herbs, extra-virgin olive oil, and lemon juice. Add more salt and pepper if necessary. Serve warm or cold, or at room temperature.
Yield: 6 to 8 servings