Preheat your oven to 204 °C (200 °C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, combine the cubed red potatoes, zucchini rounds, bell pepper pieces, and red onion wedges. Add the minced garlic.

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, dried basil, chopped rosemary, sea salt, and black pepper. This forms your vibrant vinaigrette.

Pour about two-thirds of the vinaigrette over the vegetables in the large bowl. Toss gently to ensure all vegetables are evenly coated.

Spread the coated vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will steam them instead of roasting.

Roast for 25 minutes. Then, add the halved cherry tomatoes to the baking sheet, drizzle with the remaining vinaigrette, and toss everything gently on the sheet.

Continue roasting for another 15-20 minutes, or until the potatoes are fork-tender and the vegetables are tender-crisp and slightly caramelized. Stir once more halfway through this second roasting period.

Remove from oven and let cool slightly before serving. Taste and adjust seasoning if necessary.