Preheat oven to broiler setting.

Combine dressing ingredients in a large bowl.

Place each vegetable on its own baking sheet and drizzle with dressing.

Roast all vegetables except sweet potato under the broiler for five to six minutes, watching carefully to make sure they don’t burn. (The vegetables don’t have to broil until soft because they’re going to be baked again.)

Roast sweet potatoes at 450 degrees Fahrenheit (230 degrees Celsius) for 20 minutes, then remove from oven and reduce oven heat to 375 degrees Fahrenheit (190 degrees Celsius).

When the vegetables are cool, mix them together.

Unroll the puff pastry sheet and arrange the vegetables on the long side. Roll it up and transfer to a lined baking sheet.

Attach the two ends of the roll so you have a ring. Slice the puff pastry at one-inch (two centimeter) intervals, but not all the way through. Fan out the pieces. Brush with egg wash and sprinkle with sesame seeds.

Bake for 45 minutes, until the puff pastry is puffed and golden.

Serve warm with a dip of your choice, or with store-bought pesto mixed with mayo.