Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 2 medium zucchini, sliced into 1/2-inch rounds
  • 1 medium yellow onion, wedged
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss cubed potatoes and wedged onions with 2 tbsp of olive oil and half of the seasoning blend (garlic powder, oregano, salt, and pepper). Spread in a single layer on the baking sheet and roast for 20–25 minutes until edges are deep golden brown.
  3. While potatoes roast, toss zucchini slices with the remaining 1 tbsp of olive oil and the rest of the seasoning blend. Scatter the zucchini around the potatoes on the pan and roast for another 12–15 minutes until tender and slightly browned.
  4. Remove from oven, sprinkle immediately with fresh chopped parsley, and let rest for 2 minutes before serving.