Roasted Vegetable and White Bean Salad

bunch young carrots (rainbow if possible), peeled

small head cauliflower

small head romanesco

Brussels sprouts, trimmed, outer leaves removed, and halved (quartered if very large)

cooked white beans, such as gigante, butter, cannellini, or navy beans, liquid reserved

French feta cheese (preferably Valbreso), broken into large crumbles

Extra virgin olive oil

Kosher or Sea Salt

loosely packed cilantro leaves and tender stems (about 1 bunch)

loosely packed dill fronds, stems removed (about 1 large bunch)

loosely packed mint leaves (about 1 small bunch)

Red Wine Vinaigrette (recipe below)