Preheat oven to 450 degrees.

In a small bowl or cup mix together the olive oil, herbs, garlic, salt and pepper.

Place all of the veggies in a large oven-proof pan with a lid or use foil to cover (cast iron works great for this recipe).

Pour the oil over the veggies and toss to coat.

Cover and place in hot oven for 15 minutes.

After 15 minutes, remove the lid from pan, give the vegetables a toss and continue to roast for another 15 minutes. Check the vegetables once or twice while they are cooking and give them a toss.

Just before the roasted veggies are done, fry, poach or scramble eggs to place on top of hash.

This recipe makes 4 servings - I usually figure 2 eggs per person.