Preheat your oven to 400°F (200°C).

Wash and chop the baby potatoes, carrots, and zucchinis as per the ingredient list.

In a large mixing bowl, combine olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper. Whisk until blended.

Add the halved potatoes, carrot sticks, and zucchini slices to the bowl and toss until coated.

Spread the vegetables in a single layer on a baking sheet.

Roast for 30 to 35 minutes, stirring halfway through for even browning.

Check for doneness and roast longer if needed.

Remove from the oven and sprinkle with chopped parsley before serving.