Preheat over to 400 °F (205 °C). Wash all vegetables and cut/cube to even 1" pieces, carrots cut diagonally and leave the green beans whole.
Pour all vegetables into a very large bowl. Add olive oil over the bowl and drop in the dry seasonings. Mix well using clean hands or a large wooden spoon.
Spread raw vegetables evenly on two, 15"x20" baking sheets. Add both pans to oven and roast for 20 minutes. Give vegetables a stir with wooden spoon and switch the rows for the pans. Roast another 20-25 minutes. Check potatoes with fork as indicator of cooked. When potatoes are ready, so is everything else.
Note: No green beans? Use broccoli. Only one yellow squash? Toss in a cubed eggplant instead. Looking for Moroccan flavor? Ditch the steak seasoning for Garam Masala. Extremely tasty and versatile recipe.
There are 179 calories in 1 serving of Savory Roasted Vegetables.