Best-Ever Roasted Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Caramelized vegetables with herbed olive oil, roasted to perfection for a vibrant side dish or light main course. This mediterranean-inspired vegetarian ready in about 35 minutes pairs medium, sliced 1/2-inch thick zucchini, cut into 1/2-inch wedges red onion, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, sliced 1/2-inch thick zucchini
• 1, sliced into 1/2-inch strips red bell pepper
• 1, cut into 1/2-inch wedges red onion
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tbsp, chopped fresh thyme
• 1/2 tsp garlic powder
• 3/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine 2 medium sliced zucchini, 1 sliced red bell pepper, 1 cut red onion, and 1 cup cherry tomatoes.
3. Step 3: Drizzle with 3 tbsp olive oil, then sprinkle with 1 tbsp chopped fresh thyme, 1/2 tsp garlic powder, 3/4 tsp sea salt, and 1/4 tsp black pepper. Toss until vegetables are evenly coated.
4. Step 4: Spread vegetables in a single layer on the prepared baking sheet, ensuring they aren't crowded.
5. Step 5: Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and edges are golden brown.
6. Step 6: Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.