Preheat oven to 425-degrees. Place the first seven ingredients in a bowl; drizzle with 2 tablespoon olive oil and toss to coat. Divide between two baking pans coated with cooking spray. Roast 20-25 minutes or until tender, stirring occasionally. Transfer to a serving bowl.
In a small bowl, mix remaining oil with remaining ingredients; add to vegetables and toss to combine.
Tip: prep all the vegetables the day before and put Ziploc bags.
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