Preheat the oven to 425°F (220°C) and prepare a large sheet pan with parchment paper.

Wash and dry the vegetables thoroughly.

Slice the bell peppers into strips, cut the red onion into wedges, and create half-moons with the zucchini. Trim the asparagus.

Spread the sliced vegetables on the prepared sheet pan in a single layer.

Drizzle with olive oil, tossing to coat. Sprinkle with salt, black pepper, and optional herbs.

Roast in the oven for 20–25 minutes, turning halfway through.

Remove from oven and immediately sprinkle crumbled goat cheese over the hot vegetables.

Just before serving, sprinkle with chopped parsley or basil.