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Medley of Roasted Potatoes, Onions and Zucchini

Serves 4–6


3 pounds red potatoes, quartered

2 onions, cut into quarters or smaller

1 zucchini, chopped

2 tablespoons olive oil

3 tablespoons chopped fresh parsley or 1 tablespoon dried

3 tablespoons chopped fresh basil or 1 tablespoon dried

Sea salt

Ground pepper


Heat oven to 400 degrees F. Combine all ingredients in large bowl. Transfer to a roasting pan and bake for 40 to 50 minutes, until vegetables are golden brown. Stir vegetables several times during cooking to ensure even browning.