How to Make It
Preheat the oven to 425°. Position racks in the upper and lower thirds of the oven.
In a large bowl, toss the vegetables with the oil and vinegar and a generous pinch each of salt and pepper. Transfer to 2 large baking sheets. Roast the vegetables, stirring once or twice, for about 45 minutes, or until all are tender and browned. Switch the baking sheets halfway through. Using a slotted spoon, transfer the vegetables to a large platter, leaving the oil behind, and serve.