Best of the Garden Roasted Vegetable Platter

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

A vibrant medley of seasonal vegetables roasted to caramelized perfection, finished with a zesty lemon-herb dressing that highlights each vegetable's natural sweetness. This mediterranean-inspired vegetarian ready in about 40 minutes pairs cherry tomatoes, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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 into 1/2-inch thick rounds zucchini
• 1, seeded and cut into 3/4-inch pieces red bell pepper
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 1 tsp dried oregano
• 2 tbsp lemon juice
• 2 tbsp, finely chopped fresh parsley
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss zucchini, bell pepper, and cherry tomatoes with 2 tbsp olive oil, minced garlic, oregano, 1/4 tsp salt, and 1/8 tsp pepper 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, until edges are golden and tender when pierced with a fork.
3. Step 3: Remove from oven and drizzle with remaining 1 tbsp olive oil, lemon juice, and chopped parsley. Season with remaining salt and pepper, then toss gently to coat. Serve warm.