Chop all vegetables to the same size, about 1/2" and leave the cherry tomatos whole. Toss lightly with oil and season with salt and pepper.
Roast until tender and slightly charred on the edges.
Cube the bread into 1/2" pieces and toss lightly with oil, salt and pepper. Toast in the oven or toaster oven until crisp and golden.
Whisk together all of the dressing ingredients. Taste for seasoning. If you want to cut down the tartness, add 1 tsp of agave, or more to taste.
Toss the veggies and their juices with the bread. Drizzle the dressing on top and toss well to coat. Allow to sit for a few minutes so the bread can absorb all of the flavors and soften slightly. Top with additional vegan parmesan, if desired.