Preheat the oven to 400 degrees. Prepare the sheet pan by lining with foil or parchment paper.
Place all chopped ingredients on sheet pan. (The beans will not be added until the end of the cook time.)
Meanwhile, make vinaigrette by whisking together olive oil, lemon juice, garlic, rosemary, oregano and salt. Whisk vigorously until emulsified (will change to a creamy yellow color.)
Drizzle the vinaigrette over all the ingredients on the pan. Using clean hands, toss to coat all ingredients. Cover the pan with foil and bake for 15 minutes.
After 15 minutes, uncover the pan and add the drained, rinsed beans scattered over the top. Continue roasting for another 15 minutes or until the vegetables are tender and the beans are heated through.
Serve hot, as is, or over farro, quinoa or rice.