Preheat oven to 400 °F (200 °C).
In a large baking pan add all the vegetables, herbs and season with salt and pepper. Use a small bowl to dissolve tomato paste into the olive oil and pour it into the baking pan.
Mix well with your hands until vegetables are completely coated. Spread them evenly across the pan.
Place the baking pan in the middle rack of the oven. Cover with parchment paper 45 minutes. Then uncover and stir carefully. Bakeuncove red for another 30 minutes. Stir again. Adjust the oven’s temperature accordingly if needed.
Meanwhile, prepare the yogurt-feta dressing (optional). Whisk yogurt, crumbled feta, milk and egg in a bowl. Set aside.
Check your veggies especially potatoes and carrots. If they are tender you are good to go. If not give another 15 minutes and check again. When vegetables are tender enough to your liking, sprinkle feta crumbles or pour over the yogurt-feta cheese dressing. Bake for another 5-10 minutes, until golden.
Serve hot or at room temperature.