1. Preheat oven to 400°F (200°C).

2. Wash and cut potatoes into even chunks.

3. Peel and slice carrots into sticks or rounds.

4. Cut zucchini into thick half-moon slices.

5. Mix olive oil, minced garlic, salt, pepper, oregano, thyme, rosemary, and paprika in a bowl.

6. Toss potatoes, carrots, and zucchini in the herb-garlic oil.

7. Spread vegetables on a parchment-lined baking sheet in a single layer.

8. Roast for 30–40 minutes, stirring halfway, until potatoes are golden, carrots tender, and zucchini lightly browned.

9. Sprinkle with fresh parsley before serving.

10. Serve warm as a side or vegetarian main dish.