Oven-Roasted Vegetables Recipe

2 medium potatoes, peeled and cut into 1/2-inch cubes 2 medium carrots, cut into 1/2-inch slices 1 large zucchini, cut into 1/2-inch slices 1 large sweet red pepper, cut into 1-inch pieces 1 tablespoon olive oil 1 teaspoon each dried basil and oregano or 1 tablespoon minced fresh basil and oregano 1/2 teaspoon salt, optional 1/4 teaspoon pepper 2 garlic cloves, minced