Preheat oven to 450 degrees F and prepare vegetables.
In a large roasting pan, add potatoes, carrots and Brussels sprouts. Add olive oil and salt, and toss thoroughly. Roast in oven for 20 minutes,
Add garlic, shallots, and toss with oil in bottom of pan. Roast for 20 more minutes
Add bell peppers, olives, fresh herbs and black pepper. Toss with the oil in the pan and return to oven.
Cook for 20 to 40 minutes longer, turning once or twice or until vegetables are nicely browned but not charred. Serve immediately.
Recipe courtesy of Bob Blumer, Surreal gourmet