Position rack in center of oven and preheat the oven to 425°F.
Combine 1 tablespoon of the olive oil, 1 teaspoon of the salt, 1/2 teaspoon of the Italian Essence, 1/4 teaspoon of the black pepper, and 1/4 teaspoon of the Baby Bam in a medium bowl.
Toss the potatoes in this mixture and place them in a roasting pan. Using oven mitts or pot holders, transfer the pan to the oven and roast for 20 minutes.
Meanwhile, combine the remaining 2 tablespoons of olive oil, 1 teaspoon salt, 1/2 teaspoon Italian Essence, 1/4 teaspoon black pepper, and 1/4 teaspoon Baby Bam in another medium bowl. Toss the carrots, onion, squash, and bell pepper in this mixture and reserve for roasting.
After the initial 20-minute roasting of potatoes, remove the pan from the oven using oven mitts or pot holders. Add the carrots, onion, squash, and bell pepper to the potatoes and, using a wooden spoon, stir to combine.
Using oven mitts or pot holders, return the roasting pan to the oven and increase the temperature to 475°F. Roast until all the vegetables are tender and have a nice color, about 40 minutes longer. (Stir the pan at least once during cooking to ensure even browning of the vegetables.)
Using oven mitts or pot holders, remove the pan from the oven, allow to cool for 10 minutes, and serve.
YIELD: 6 servings