Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it for easy cleanup.

Prepare the Vegetables: In a large mixing bowl, combine the baby potatoes, carrots, and zucchini. Add the olive oil, minced garlic, dried thyme, rosemary, and oregano. Season with salt and pepper to taste.

Toss to Coat: Toss the vegetables well, ensuring that each piece is evenly coated with the oil and herbs.

Arrange on Baking Sheet: Arrange the vegetables in a single layer on the lined baking sheet. Ensure they are spread out to allow even roasting, which helps them achieve a nice golden color.

Roast the Vegetables: Roast in the preheated oven for 35-40 minutes, or until the potatoes and carrots are tender and the edges of the vegetables are lightly browned. Turn the vegetables halfway through the cooking process to ensure they roast evenly.

Garnish and Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped parsley if desired, and serve warm alongside your favorite main dish.