Garlic Herb Roasted Potatoes, Carrots, and Zucchini: A Flavorful Veggie Medley

Introduction:
This Garlic Herb Roasted Potatoes, Carrots, and Zucchini dish is a vibrant and delicious way to enjoy a variety of vegetables with a savory, herb-infused flavor. Roasting brings out the natural sweetness of carrots and zucchini while keeping the potatoes crispy on the outside and tender on the inside. This dish is perfect as a side for meats or as a stand-alone vegetarian meal. The simple yet flavorful garlic and herb seasoning makes these vegetables irresistible.

Ingredients:

• 4 medium potatoes (Yukon Gold or red potatoes work best), peeled and cut into chunks
• 3 large carrots, peeled and sliced into rounds
• 2 medium zucchinis, cut into half-moons or quarters
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (adjust to taste)
• 1 tablespoon fresh parsley (optional, for garnish)

Method:

1. Preheat the oven:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the vegetables:
   Peel and cut the potatoes into chunks, slice the carrots into rounds, and cut the zucchinis into half-moons or quarters. Try to keep the vegetable pieces roughly the same size so they cook evenly.
3. Season the vegetables:
   In a large mixing bowl, combine the potatoes, carrots, and zucchini. Add the olive oil, minced garlic, dried thyme, oregano, rosemary, salt, and black pepper. Toss everything together until the vegetables are evenly coated in the oil and herbs.
4. Roast the vegetables:
   Spread the vegetables in an even layer on the prepared baking sheet. Roast in the preheated oven for 30-40 minutes, stirring once or twice during cooking to ensure even browning. The vegetables should be tender and golden brown, with crispy edges on the potatoes.
5. Garnish and serve:
   
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