1Preheat oven to 425°F. Mix olive oil and 3 tablespoons of the Italian Herbs in large bowl. Add mushrooms, zucchini, onion and parsnips; toss to coat. Arrange vegetables in single layer on large shallow foil-lined baking pan.
2Roast vegetables 30 minutes or until tender and lightly browned.
3Meanwhile, heat vegetable broth in large saucepan. Stir in remaining 1 1/2 teaspoons Italian Herbs. Add roasted vegetables and stuffing cubes; mix gently until stuffing cubes are moistened.
4Transfer stuffing to greased 8-inch square baking dish. Cover with foil. Bake 20 to 25 minutes or until heated through and lightly browned.
