Preheat your Oven to 425°F. Position two Oven racks in the upper-middle and lower-middle positions. Line two large Baking Sheet with Parchment Paper or Aluminum Foil for easy cleanup.

Prep all your vegetables: cut the 2 根 zucchini 切成 1-inch 半月形 into 1-inch half-moons, the 1 根红灯笼椒 去籽，切成 1-inch 块 and 1 根红洋葱 切成 1-inch 楔形 into 1-inch pieces, the 2 根中等 carrot 去皮，切成 1-inch 块 into 1-inch chunks, and halve any large 8 oz 褐蘑菇 大的切半. Try to keep all pieces roughly the same size so they cook evenly.

Add all the vegetables to a very large Mixing Bowl. Drizzle with 3 tbsp 橄榄油 and toss well to coat every piece. Add the 4 瓣 garlic 切碎 minced, 1 tsp 干意大利调味料, 4 瓣 garlic 切碎, 1 tsp 粗盐, and 1 tsp 粗盐. Toss again until everything is evenly seasoned.

Spread the vegetables in a single layer across the two prepared Baking Sheet. This step is critical — do NOT crowd the pan. Crowded vegetables steam instead of roast and won't get those golden, caramelized edges. Give each piece a little breathing room.

Place both Baking Sheet in the Oven. Roast for 20 minutes, then remove the pans and flip the vegetables with a Spatula. Swap the pans between racks (top to bottom, bottom to top) for even browning.

Return the pans to the Oven and roast for another 12–15 minutes, until the vegetables are tender and the edges are deeply golden and slightly caramelized. The 2 根中等 carrot 去皮，切成 1-inch 块 and 8 oz 西兰花花簇 切成易入口的大小 should be fork-tender, and the 2 根 zucchini 切成 1-inch 半月形 and 1 根红灯笼椒 去籽，切成 1-inch 块 should have some charred edges.

Remove from the Oven and transfer to a serving platter. If desired, squeeze fresh 1 tbsp 新鲜 lemon juice 用于完成菜肴 over the top for brightness and scatter with chopped fresh 2 tbsp 新鲜 parsley 切碎，作为装饰. Taste and adjust 1 tsp 粗盐 if needed. Serve hot or at room temperature.