1 lb baby potatoes, halved

2 cups carrots, sliced

2 cups zucchini, sliced

3 tbsp extra virgin olive oil

4 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried oregano

Salt and pepper to taste

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Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the halved baby potatoes, sliced carrots, and sliced zucchini.
Drizzle the olive oil over the vegetables. Add the minced garlic, thyme, rosemary, oregano, salt, and pepper. Toss well until everything is evenly coated.
Spread the vegetable mixture on a parchment-lined baking sheet in a single layer to ensure even roasting.
Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the vegetables are golden brown and fork-tender.
Remove from the oven and let cool slightly before serving.

Add cubed tofu or tempeh for a protein boost.

Use smoked paprika or red pepper flakes for heat.

Try fresh herbs like parsley or basil after roasting.

Swap zucchini with seasonal root veggies like beets or parsnips.

Finish with lemon zest or juice for added brightness.