To roast vegetables: Heat oven to 450F. Place a deep ovenproof skillet or casserole over medium heat. Add all but 1 tablespoon oil. Heat for 1 minute. Add all vegetables, except tomatoes. Sprinkle with salt and pepper. Stir.
Roast in oven, stirring once or twice, for 30 minutes. Add tomatoes. Stir. Roast for 15-30 minutes more. Or until vegetables are beginning to brown.
To make sauce: Meanwhile stir remaining oil in small saucepan over medium heat. Add curry paste. Stir. Whisk in coconut milk, peanut butter, and soy sauce. Bring to a simmer. Keep warm.
To serve: Stir sauce into roasted vegetables. Taste and adjust seasonings, adding more soy sauce or curry paste, if neccesary. Garnish with herbs. Serve hot or warm.