A delightful medley of roasted vegetables with Mediterranean flavors, perfect for any meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a large mixing bowl, combine the potatoes, red bell pepper, zucchini, garlic, onion, and tomatoes.
Cut the vegetables into similar-sized pieces for even roasting.
Add the parsley, oregano, olive oil, salt, and black pepper to the bowl and toss until the vegetables are well coated.
Use your hands to ensure the seasoning is evenly distributed.
Transfer the vegetable mixture to a baking dish and spread it out evenly.
Avoid overcrowding the dish to allow proper roasting.
Pour the water into the dish and place it in the oven.
The water helps to keep the vegetables moist during roasting.
Roast the vegetables for 1 hour and 30 minutes, stirring every 30 minutes to ensure even cooking.
Stirring prevents the vegetables from sticking to the dish.
Serve the roasted vegetables hot, warm, or at room temperature.
Garnish with extra parsley for a fresh touch.
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