Ingredients:

• 3 medium potatoes, cubed
• 4 carrots, sliced
• 2 zucchinis, sliced
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

• Optional: Fresh parsley, chopped for garnish

Directions:
Warm up the oven:
Set the oven temperature to 400°F, or 200°C. To avoid sticking, gently oil or line a large baking sheet with parchment paper.
Get the vegetables ready:

1. Peel and wash the carrots and potatoes. Cut the carrots into thin rounds or sticks, depending on your taste, then cube the potatoes.
2. Slice the zucchini into rounds after washing them. To ensure consistent cooking, try to maintain the vegetable pieces about the same thickness.

Get the vegetables ready:

1. Peel and wash the carrots and potatoes. Cut the carrots into thin rounds or sticks, depending on your taste, then cube the potatoes.
2. Slice the zucchini into rounds after washing them. To ensure consistent cooking, try to maintain the vegetable pieces about the same thickness.

Season the Vegetables:

1. Put the diced potatoes, carrot slices, and zucchini slices in a large mixing basin.
2. To the bowl, add the dried thyme, oregano, rosemary, olive oil, chopped garlic, salt, and pepper. Stir everything together until the oil and spices are evenly distributed over the veggies.

Warm up the veggies:

1. Line the prepared baking sheet with a uniform layer of the seasoned veggies. To encourage uniform roasting, make sure they are in a single layer and not packed too densely.
2. The veggies should be soft and golden brown after 25 to 30 minutes of roasting in a preheated oven. To guarantee that the veggies brown evenly, gently stir them halfway through the cooking process.

Serve:

1. Remove the veggies from the oven after they have roasted. Add some freshly chopped parsley if you’d like for extra taste and a pop of color.
2. Enjoy them on their own as a delicious and nutritious snack, or serve hot as a side dish with your preferred meal.

Advice:
Variations: For more taste and color, feel free to include other veggies, such as onions or bell peppers, into the mixture. For a variety of taste characteristics, try experimenting with various herbs like marjoram or basil.
Storage: Roasted vegetable leftovers may be reheated in the oven or microwave and kept in the fridge for up to three days in an airtight container.
In summary

garlic herb A tasty and nutritious addition to any dinner, roasted potatoes, carrots, and zucchini is a flexible and simple recipe to prepare. Depending on your tastes or what you have on hand, you can alter it with other herbs and veggies, making it ideal for hectic weeknights. Take advantage of your side dishes and savor this delectable assortment of roasted veggies!
Uniform Cutting: To guarantee that the veggies cook uniformly, chop them all into pieces of a comparable size.