Best-Loved Roasted Vegetable Medley

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant mix of seasonal vegetables roasted to caramelized perfection with herbs and lemon, bursting with natural sweetness and vibrant color. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs zucchini, bell peppers, red onion 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
• 2, sliced into 1-inch strips bell peppers
• 1 medium, cut into 1/2-inch wedges red onion
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tbsp lemon juice
• 1/4 cup, chopped fresh basil
• 1/4 tsp salt
• 1/8 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 sliced zucchini, 2 sliced bell peppers, 1 cut red onion, and 1 cup cherry tomatoes with 3 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring once halfway through, until edges are golden and vegetables are tender but still hold their shape.
3. Step 3: Remove from oven and immediately drizzle with 1 tbsp lemon juice. Toss gently to coat. Sprinkle with 1/4 cup chopped fresh basil and serve warm.