Spread all vegetables on a cookie sheet and drizzle with olive oil. Roast in a 300 degree oven for 30-40 minutes until the vegetables are lightly browned.
Combine all vegetables with herbs in a stock pot and add water. Bring to a boil; cover, reduce heat and simmer for 1 1/2 hours. Uncover and continue cooking 2 hours on low heat with just a little bit of bubbling.