Roasted Vegetable Medley

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Ingredients:

• 2 cups baby potatoes (halved)
• 1 cup baby carrots or chopped large carrots
• 1 zucchini (sliced into rounds)
• 3 tablespoons olive oil
• 2 garlic cloves (minced)
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley (chopped, for garnish)
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Instructions:

1. Preheat the Oven:
   • Set your oven to 400°F (200°C).
2. Prepare the Vegetables:
   • Wash and dry all the vegetables.
   • Cut the baby potatoes in half, slice the zucchini, and leave the baby carrots whole (or chop them if using larger carrots).
3. Season the Vegetables:
   • In a large mixing bowl, combine the potatoes, carrots, and zucchini.
   • Add olive oil, minced garlic, oregano, paprika, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
4. Roast the Vegetables:
   • Spread the vegetables in a single layer on a baking sheet lined with parchment paper or foil.
   • Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
5. Garnish and Serve:
   • Remove the vegetables from the oven and sprinkle with fresh parsley before serving.

This is a simple, flavorful, and healthy side dish that pairs well with grilled chicken, fish, or as part of a vegetarian meal. Let me know if you’d like alternative seasonings or cooking methods!