Best-Roasted Vegetable Medley with Herb Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant side dish where every vegetable achieves optimal tenderness and flavor, creating the 'best' balance of textures and aromas. This mediterranean-inspired vegetarian ready in about 38 minutes pairs sliced 1/2-inch thick zucchini, thinly sliced red bell pepper, sliced 1/4-inch thick red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, 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 cups, sliced 1/2-inch thick zucchini
• 1, thinly sliced red bell pepper
• 1 cup, sliced 1/4-inch thick red onion
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp, finely chopped fresh rosemary
• 2 cloves, minced garlic
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 cups zucchini slices, 1 cup red bell pepper slices, 1 cup red onion slices, and 1 cup cherry tomatoes with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 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 20 minutes until edges are caramelized and vegetables are tender-crisp.
3. Step 3: Remove from oven and immediately sprinkle with 2 minced garlic cloves, 1 tbsp chopped rosemary, and an extra pinch of sea salt. Toss gently with tongs to coat, then return to oven for 3 more minutes until garlic is fragrant and rosemary is slightly crispy.