Preheat your oven to 400°F (200°C) with the rack positioned in the middle.

In a large bowl, combine halved baby potatoes and cut carrots with 1½ tablespoons of olive oil, fresh thyme, rosemary, salt, and pepper. Mix thoroughly.

Spread the mixture evenly on a baking sheet and roast for about 20 minutes until they begin to soften.

Prepare the zucchini and place in a separate bowl, drizzle with remaining ½ tablespoon of olive oil, toss with a pinch of salt.

After the initial roasting, add zucchini and minced garlic to the baking sheet, tossing to combine.

Return to the oven for another 20 minutes until tender and slightly browned.

Once done, remove from the oven and serve warm.