EVENLY spread the green beans onto one baking sheet and the zucchini and squash onto another. Transfer to the oven and roast for about 30 minutes, until tender and lightly browned. While the veggies are roasting, prepare the vinaigrette by combining the olive oil, balsamic vinegar, Dijon mustard, Swerve, salt, pepper, and dried herbs in a small mason jar or plastic container. Shake vigorously until well combined.