Preheat oven to 400° F. Lightly oil a large baking sheet. Arrange all vegetable slices on the sheet. Drizzle or spray with olive oil. Sprinkle on salt and pepper. Bake for 45 minutes to one hour until tender.
To prepare the chimichurri sauce, place the parsley, carrot tops, cilantro, garlic, red onion, olive oil, vinegar, lemon juice, coriander, dried cilantro, salt, pepper and cayenne in a blender or food processor. Pulse several times to blend. The sauce should be coarse and chunky. Set aside until the roasted vegetables are done.
Remove the vegetables from the oven when tender, arrange on a platter and serve with chimichurri sauce spooned over them.
Per serving - 392 calories, 30 g fat (68% calories from fat), 3 g protein, 29 g carbohydrate, 7 g fiber, 0 mg cholesterol, 271 mg sodium