Preheat oven to 425 degrees.
Whisk together FGF Herbal Vinaigrette, water and olive oil. Place peppers, potatoes, tomatoes, zucchini, garlic and mushrooms in a bowl, cover with the vinaigrette mixture and toss.
Spread the veggies on a lighlty oiled baking sheet and roast for 20-25 minutes or until veggies are tender.
Serve hot and sprinkle with parmesan cheese and crushed red pepper.