Preheat oven to 400°.
Lightly coat 2 large baking sheets and a 9x13-inch casserole dish with nonstick spray. Toss the vegetables with olive oil, salt, and pepper. Distribute vegetables evenly onto baking sheets.
Roast vegetables for 20 minutes, until tender. Layer half of the roasted vegetables in the casserole dish.
Adjust oven to 350°.
Beat eggs with milk and Italian seasoning. Pour mixture into casserole dish and add remaining vegetables on top. Dollop with small spoonfuls of the ricotta or sprinkle with feta.
Bake 35 to 40 minutes, until top is golden. Remove, sprinkle with fresh herbs, and serve warm.