Best-Seasoned Roasted Vegetable Medley

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant mix of seasonal vegetables roasted to perfection with herbs, making it the best side dish for any meal. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs zucchini, red bell pepper, 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
• 1, seeded and sliced 1/2-inch thick red bell pepper
• 1, cut into 1/2-inch wedges red onion
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 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. Toss 2 medium sliced zucchini, 1 seeded and sliced red bell pepper, 1 cut red onion, and 1 cup cherry tomatoes with 3 tbsp olive oil, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
2. Step 2: Spread vegetables evenly on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring once halfway through, until edges are caramelized and vegetables are tender when pierced with a fork.
3. Step 3: Remove from oven and let sit for 5 minutes to allow flavors to meld. The vegetables should be golden with slightly blistered skins and fragrant with herbs.