Cut the zucchini into rounds that are ½ inch (1.25 cm) thick, then add them into a wire rack, all in a single layer, season the slices with sea salt on both sides and set aside

Meanwhile, cut the onion into ½ inch (1.25 cm) thick rounds, cut the mushrooms in half through the stem, cut the red bell pepper into thick strips, cut the tomatoes in half, cut the carrot into ½ inch (1.25 cm) thick rounds and cut the potatoes into small ¼ inch (.635 cm) bite-sized pieces

Add the slices of zucchini over paper towels and pat completely dry

Add all the vegetables into a baking tray that´s lined with parchment paper, all in a single layer, just as best as you can, then drizzle them with garlic infused olive oil and season with sea salt (except for the zucchini) and freshly cracked black pepper

Add into a preheated oven, bake + broil option (bottom + top heat), 210 C - 410 F

Meanwhile, add 3 cloves of garlic roughly chopped into a mortar, along with a small handful of fresh parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you end up with a paste-like texture, then add in 2 tbsp (30 ml) extra virgin olive oil, mix together and set aside

Once the vegetables are perfectly roasted, between 25 to 30 minutes, take them out of the oven, evenly spread the garlic sauce over the vegetables, then add back into the oven for 2 to 3 minutes or until the sauce is fragrant

Serve directly out of the baking pan, garnished with fresh parsley, enjoy!