Place the carrots in a pot and cover with a generous amount of cold water. Boil until just tender, but still a little firm. When there, add the cauliflower and broccoli and cook 2 minutes more. Drain the vegetables well, cool in ice-cold water, drain well again, and set aside.
Boil the potatoes in a second small pot until just tender, but still a little firm. Drain well, cool in ice-cold water and drain well again.
Arrange the carrots, cauliflower, broccoli and potatoes in a small baking dish. Cover vegetables with foil and refrigerate until ready to reheat (can be made several hours before needed).
To reheat vegetables, uncover and drizzle and sprinkle with the oil, stock, salt and pepper. Cover again with the foil and bake in a 375 degrees F oven 20 minutes, or until heated through. Uncover, sprinkle with herb of choice and serve.