1. Heat oven to 400 degree F.
2. In a large mixing bowl, combine all chopped vegetables with canola oil. Spread vegetables on a baking sheet with sides, and bake for 45 minutes, until very tender and browned. Set aside.
3. In a large bowl, combine water, olive oil, and stuffing mix. Toss well.
4. Add roasted vegetables to the stuffing mixture, and turn into a 1-1/2-to 2-quart casserole dish. Bake for 35 to 40 minutes, until the top is golden brown.