Best-Roasted Vegetable Medley

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

A vibrant, caramelized vegetable blend roasted to perfection with herbs and garlic for a colorful side dish that's always the star of the plate. This vegetarian-inspired vegetarian ready in about 40 minutes pairs medium zucchini, large red bell pepper, pint cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 145 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 zucchini
• 1 large red bell pepper
• 1 pint cherry tomatoes
• 3 tbsp olive oil
• 4 cloves garlic
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Cut zucchini into 1/2-inch half-moons and red bell pepper into 1-inch strips, discarding seeds.
2. Step 2: Place vegetables in a large bowl, add 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring once at 15 minutes, until edges are golden and tomatoes burst.