Place all veggies on a large baking sheet. Sprinkle with the herbs and olive oil. Using a spoon, or your hands, turn the veggies to coat them with the oil.
Roast for 20 minutes, stirring once halfway through. Veggies should begin to brown slightly and soften.
Remove from the oven and season with salt and pepper to taste. Transfer to a large bowl. Stir in the wheat berries. Serve warm or cold.
Eat.
Notes
Adapted from Lori Rice
Recipe by She Eats at https://sheeats.ca/2012/09/guest-post-lori-fake-food-free-roasted-corn-and-pepper-wheat-berry-salad/