Preheat oven to 400 degrees. Place all of the vegetables in a large bowl and drizzle with olive oil. Rub the herbs between your palms to release flavor, sprinkling them into the veggies, along with kosher salt and plenty of freshly ground pepper. Using your hands, toss everything together until evenly coated with oil.
Lightly oil a 9 x 13-inch casserole pan. Spread the vegetables in the pan. Give them antoher sprinkle of kosher salt and a generous grind of black pepper. Cover with a baking sheet or aluminum foil and bake 35 to 40 minutes, until the vegetables are just tender.
Meanwhile, put the tempeh in a saucepan. Add water to cover the tempeh by about ½ inch. Add the tamari. Cook the tempeh about 5 minutes to "plump." Remove from tamari water and allow to cool. Cut into 1/2-inch cubes. If your tempeh was frozen, do the same, but simmer until both thawed and plumped, about 10 minutes.
Remove cover from the vegetables. Mix the tempeh with the vegetables. Bake another 20 to 25 minutes, or until the edges of the vegetables are lightly browned. Sprinkle with the Parmesan cheese, if using, and place under a broiler for a rich golden finish.
For color contrast, if you wish, sprinkle with chopped parsley or cilantro.