Garlic Herb Roasted Potatoes Carrots and Zucchini

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
Prepare the Vegetables: In a large bowl, combine the halved baby potatoes, sliced carrots, and zucchini rounds. Drizzle with olive oil and toss to coat evenly.
Seasoning: Add minced garlic, dried thyme, dried rosemary, dried oregano, salt, and pepper to the bowl of vegetables. Mix well until all vegetables are evenly coated with the herbs and seasonings.
Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they are spread out evenly to ensure even roasting.
Roast in the Oven: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through cooking to ensure even roasting.
Serve: Once roasted to perfection, remove from the oven and transfer the vegetables to a serving dish. Garnish with freshly chopped parsley for a pop of color and added freshness.