Wash and dry all vegetables thoroughly to help them roast instead of steam.

Cut the potatoes into evenly sized halves so they cook at the same rate and develop crisp edges.

Add potatoes, broccoli, carrots, zucchini, bell pepper, and onion to a large mixing bowl.

Drizzle the vegetables with olive oil and toss until everything is lightly coated and glossy.

Sprinkle in minced garlic, rosemary, thyme, oregano, salt, and black pepper, then toss again so the seasoning evenly covers the vegetables.

Spread the vegetables across the baking sheet in a single layer with space between pieces for better caramelization.

Roast for 20 minutes until the potatoes begin turning golden and the vegetables soften slightly.

Flip the vegetables with a spatula to encourage even browning and crisp texture on all sides.

Continue roasting for another 15–20 minutes until the potatoes are crisp outside and fork-tender inside.

Remove the pan from the oven once the vegetables are lightly charred around the edges and smell fragrant.

Sprinkle fresh parsley, lemon zest, and lemon juice over the hot vegetables just before serving for a fresh finish.