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!