Arrange the oven rack to be evenly spaced in the middle, not too close to the top or bottom of the oven.
Preheat the oven to 400° F.
Line a large sheet pan or baking sheet with parchment paper (not wax paper!) You may need two sheet pans to fit all your veggies, depending on the sizes of your veggies and pans.
Distribute the veggies in a single layer, giving them space. Lightly drizzle oil on them (they don't need much because of the parchment paper) and sprinkle the seasonings on them. Toss and stir on the pan to coat.
Roast for 25 minutes to 30 minutes, until deliciously roasty and fork tender.
While the veggies are roasting, whip up the sauce by mixing the ingredients together in a cup with a fork.
Serve the roasted veggies with a scoop of cooked or canned chickpeas, a sprinkling of olives or feta (or both), a drizzle of the sauce, and flurry of fresh herbs.