Garlic Herb Roasted Potatoes & Zucchini – Better Than Meat! 🥔🥒✨

Why You’ll Love This Recipe ❤️

✅ Cheaper than meat but just as satisfying
✅ Crispy edges, tender centers
✅ Ready in 30 minutes

✅ Vegan/vegetarian-friendly

Ingredients You’ll Need 🛒

(Serves 4 as a main, 6 as a side)

The Veggies:

• 4 medium potatoes (Yukon Gold or red), cubed

• 2 medium zucchinis, thickly sliced

• 1 onion, chopped

The Flavor Bomb:

• 3 tbsp olive oil

• 4 garlic cloves, minced

• 1 tsp smoked paprika (or regular paprika)

• 1 tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

Optional Upgrades:

• Grated Parmesan (skip for vegan)

• Fresh parsley or dill

• Squeeze of lemon juice

Step-by-Step Instructions 👩‍🍳

1. Prep & Preheat

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

2. Season & Toss

1. In a large bowl, combine potatoes, zucchini, onion, olive oil, garlic, paprika, oregano, salt, and pepper. Toss well.

3. Roast to Perfection

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

2. Roast 25-30 mins, flipping halfway, until potatoes are golden and crispy.

4. Finish & Serve!

• Sprinkle with Parmesan and herbs if using.

Pro Tips for Maximum Flavor 💡

🔥 Extra crispy potatoes? Soak cubed potatoes in cold water for 10 mins before roasting.
🧄 Garlic hack: Add minced garlic last 10 mins to prevent burning.

🌿 Herb swap: Try rosemary or thyme instead of oregano.
🍋 Brighten it up: A splash of lemon juice at the end cuts the richness.

Serving Suggestions 🍽️

• As a main: Top with a fried egg or creamy tahini sauce.

• With bread: Serve with crusty baguette to soak up the juices.

• Meal prep: Pair with quinoa or rice for easy lunches.

Final Thoughts ✨

These garlicky, herbed potatoes and zucchini are proof that plant-based eating can be hearty, flavorful, and affordable. Warning: You might start preferring this over meat! 😉