Preheat your oven at 400F (200C).
Wash and cut the eggplant and tomatoes into chunks.
Peel, wash, and cut the carrots and potatoes into chunks.
Peel and cut the onion into thick wedges.
Wash the bell pepper, remove its seeds and cut it into large slices.
Wash the mushrooms, but do not cut them.
Place all the ingredients into a large bowl.
Add salt, pepper, oregano, and olive oil to the bowl and mix well in order to coat the vegetable.
Spread the vegetable onto 1 or 2 baking sheets.
Put the baking sheet(s) on the middle grid of the oven, and cook for 35 minutes.
In a small bowl, mix the vinegar, oil, honey, and lemon juice together.
As soon as your veggies are out of the oven, place them in a large serving bowl.
Pour the salad dressing on top and mix gently.
Cover and let sit for 10 minutes, so the veggies soak in the sweetness and acidity of your dressing, before serving.