Prep - Preheat oven to 450F. Wash dry and peel the vegetables (peeling zucchini is optional). Chop into cubes, and arrange each vegetable in single layer on its own separate rimmed baking sheet or pan. Exact amounts of vegetables are not critical, but you can expect to want to have a very full quarter sheet pan worth of zucchini, butternut squash potatoes, and a scant sheet pan worth of peppers . Drizzle each with olive oil and toss to combine.
Roast - Roast the vegetables for about 30-40 mins (depending on the vegetable) until browned just a bit, stirring twice. When done, remove from heat and allow to cool.
Serve - When cool, put all of the roasted veggies into a bowl large enough to toss well, add salt and table + caraway, and a bit of olive oil. Taste, adjust seasoning, and it's ready to serve.