1. Preheat the oven to 200°C.
2. Peel and dice the potato finely, and cut the zucchini into half-moons.
3. In a bowl, mix the vegetables with olive oil, minced garlic, and salt until evenly coated.
4. Spread the seasoned vegetables on a baking tray lined with parchment paper.
5. Roast in the oven for about 25 minutes until the vegetables are tender and lightly golden.
6. Plate the medley and serve warm for a satisfying dinner.

Summary:

A simple and nutritious roasted vegetable medley designed for a wholesome adult dinner.

Storing Options:

Best enjoyed fresh; leftovers can be stored in an airtight container in the fridge for up to 1 day.

Potential Allergies:

Contains garlic which may cause sensitivity in some individuals.

Side Effects:

Monitor salt intake if you are watching your sodium levels; adjust seasoning as desired.