Garlic Herb Roasted Veggies

Serves 4

You need:

Potatoes: 2 cups baby potatoes, halved

Carrots: 2 large, chunked

Zucchini: 2 medium, thick slices

Oil: 3 tbsp olive oil

Garlic: 3 cloves, minced

Herbs: 1 tsp mixed herbs/dried thyme + handful fresh parsley, chopped

Salt + pepper: To taste

Optional: Parmesan shavings

Do this:

Prep: Heat oven 200°C/400°F. Cut all veg same size so they cook evenly.

Toss: Mix veg + oil + garlic + herbs + salt + pepper in a bowl.

Roast: Spread on tray. Potatoes + carrots 20 min first.

Add zucchini: Toss zucchini in, roast 15-20 min more till golden + tender.

Finish: Sprinkle parsley + parmesan. Done!

Tips:

No oven? Pan-fry on high heat 15 min, lid on 5 min.

Cut small pieces = faster cooking

Don’t overcrowd tray or they’ll steam, not roast