Garlic Herb Roasted Potatoes, Carrots, and Zucchini – Daniel Recipes

Ingredients

• 2 pounds of potatoes, chopped into 1-inch pieces
• 1 pound of carrots, peeled and cut into 1-inch pieces
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 4 tablespoons olive oil
• 4 cloves of garlic, minced
• 2 teaspoons dried Italian herb mix (or herbs de Provence)
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/4 cup freshly grated Parmesan cheese
• Fresh parsley, chopped, for garnish