Garlic Herb Roasted Potatoes & Zucchini – Better Than Meat!

DThis simple, budget-friendly dish turns humble potatoes and zucchini into a savory, caramelized masterpiece—so flavorful, you won’t miss the meat! Perfect for weeknight dinners, meal prep, or a hearty side.Why You’ll Love This Recipe ❤️✅ Cheaper than meat but just as satisfying✅ Crispy edges, tender centers✅ Ready in 30 minutes✅ Vegan/vegetarian-friendlyIngredients You’ll Need 🛒(Serves 4 as a main, 6 as a side)The Veggies:4 medium potatoes (Yukon Gold or red), cubed2 medium zucchinis, thickly sliced1 onion, choppedThe Flavor Bomb:3 tbsp olive oil4 garlic cloves, minced1 tsp smoked paprika (or regular paprika)1 tsp dried oregano½ tsp salt¼ tsp black pepperOptional Upgrades:Grated Parmesan (skip for vegan)Fresh parsley or dillSqueeze of lemon juiceStep-by-Step Instructions1. Prep & PreheatPreheat oven to 425°F (220°C). Line a baking sheet with parchment.2. Season & TossIn a large bowl, combine potatoes, zucchini, onion, olive oil, garlic, paprika, oregano, salt, and pepper. Toss well.3. Roast to PerfectionSpread in a single layer on the baking sheet.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!Enjoy!