Place rack in the center of the oven. Preheat oven to 400°F.
In a large roasting pan or baking dish, gently toss vegetables and shallots with the oil, herbs, salt and pepper. Roast, uncovered, stirring once or twice, until the vegetables are fork tender and browned, about 45 minutes. Serve immediately, or cover and keep warm for up to 1 hour before serving.
The roasted vegetables can be made up to 1 day in advance. Cover and refrigerate. Let stand at room temperature 2 hours. Reheat in a 350°F. oven until hot, about 20 minutes.