Preheat oven to 375 degrees. Coat a large, deep roaster pan or dutch oven with olive oil.
Wash and chop vegetables
Add the chopped vegetables and the rest of the ingredients to the pan. Using a large spoon, thoroughly combine the herbs and veggies.
Cover with foil and bake for about 45 minutes. Remove foil and stir every twenty minutes or so until the potatoes and green beans are fork tender.
Check seasoning and adjust according to your preferences. I always add more salt and pepper at this stage.
Serve immediately or store in a tightly covered plastic container for up to 5 days in the fridge.