Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

Rinse and chop the bell peppers, zucchini, and red onions into bite-sized pieces. In a large bowl, combine the veggies with cubed potatoes.

In a separate small bowl, whisk together olive oil, minced garlic, and fresh herbs. Drizzle over the veggie and potato mix.

Sprinkle salt and pepper, then toss everything to ensure even coating.

Spread the mixture in a single layer on the baking sheet, ensuring there is space between pieces.

Roast in the oven for 25–30 minutes, tossing midway for even cooking until golden brown and fork-tender.

Let cool for a few minutes before serving alongside your favorite protein or as a main dish.