Cut all veggies into large-ish chunks...(they will shrink as they roast)...remove corn kernels from cob.

Toss all veggies lightly in extra virgin olive oil...using all dried herbs, garlic, S & P, generously sprinkle (coat) veggies...toss again.

On a foil lined cookie sheet (preferably with edges) lay veggies out as evenly...try not to overlap. Pre-heat oven at 425* and "roast" veggies until lightly charred about 20-25 minutes. Do not use a roasting pan, as they will steam instead of "roast".

These can be served plain or on top of couscous, basmatic rice, etc.

Use a great balsamic vinegar over the top before serving...adding a bit of feta is a nice touch and makes a great presentation too!