Preheat oven to 425°F (220°C).

In a large bowl, combine carrots, bell peppers, zucchini, red onion, and cauliflower.

Drizzle olive oil and add garlic powder, Italian herbs, black pepper, salt, balsamic vinegar, and vegetable broth. Toss to coat.

Spread vegetables on a baking sheet in a single layer.

Roast for 25-30 minutes, stirring halfway through, until tender and golden brown.

Serve warm over rice, mashed potatoes, or pasta.