Oven roasted potatoes, carrots and zucchini with spieces

Scorrere verso il basso

Oven roasted potatoes, carrots and zucchini with spices is a colorful, simple and inexpensive vegetable side dish. The vegetables are roasted with a mix of spices such as thyme, oregano and garlic which makes them aromatic and flavorful. They are perfect to accompany different fish or meat dishes or to be enjoyed alone with some tasty sauce. They are not fried or au gratin with cheese and breadcrumbs which makes them light and tasty and just as good.

Oven roasted potatoes, carrots and zucchini with spieces

Easy, simple and inexpensive vegetable side dish with roasted potatoes, zucchini and carrots and spices. Vegan side dish perfect for different occasions.
5 from 2 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Side Dish
Cuisine gluten free, lactose free, vegan
Servings 4 persons
Calories 150 kcal


  • ½ kg young potatoes
  • ½ kg carrots
  • ½ kg zucchini
  • 3 tbsp olive oil
  • 1 tbsp dry or fresh thyme
  • 1 tbsp oregano
  • 2 garlic cloves
  • ½-1 tsp salt
  • pepper to taste
  • 1 handful basil leaves (optional)
  • lemon juice and olive oil to taste


Instructions oven roasted potatoes, carrots and zucchini with spieces

  • Preheat the static oven to 200 ° C and place a rack in the center. Clean your carrots and potatoes. Mine were very fresh so I left the skin but if you prefer you can peel them.
  • In a large bowl, place cut into smaller pieces potatoes and carrots. The cooking time depends on the thickness of the vegetables. The thicker the veggies are, the more time they will have to stay in the oven. Add 2 and a half tablespoons of olive oil, thyme, oregano and season with ½ teaspoon of salt and pepper to taste. Mix well to cover the vegetables and then spread on a baking sheet covered with parchment paper and roast for 20 minutes.
  • Cut the tips of the zucchini. Cut them in half towards the long side and then again into half-moons about half a centimeter wide. Add the zucchini to the bowl you used to season the potatoes and carrots and add the remaining 1/2 tablespoon of olive oil and season lightly with salt. Add to the pan then add minced garlic and mix everything to distribute well. Return to the oven and cook until all the vegetables are tender and lightly browned. I cooked them for another 25 minutes.
  • Now if you like you can add some fresh chopped basil and that you can mix with lemon juice and some olive oil to give your baked vegetables an extra boost of flavour.

Note from the author of this recipe

  • I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 4personsCalories: 150kcal
Keyword carrots, easy side dish, garlic, potatoes, side dish idea, summer side dish, vegan side dish, vegetarian side dish, zucchini
Tried this recipe?Let us know how it was!

Store in the fridge and eat within few days.

lot of love. B.

p.s. If you are looking for some other quick and easy vegetable side dish, check out my recipe for Sweet and sour eggplant (photo below) or Cucumber salad with mint and parsley sauce (photo below).

Notify of
Inline Feedbacks
View all comments

Related posts

Search your recipe