Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.

Wash and chop the baby potatoes, carrots, and zucchini into even-sized pieces, about 1-inch.

In a large bowl, whisk together olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper until well combined.

Add the chopped vegetables to the bowl with the herb oil mixture, tossing them until evenly coated.

Spread the coated vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

Place the baking sheet in the preheated oven and roast for 30-35 minutes, stirring halfway through.

Check for tenderness with a fork and garnish with freshly chopped parsley before serving warm.