Best Selection Roasted Vegetable Medley

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

A vibrant, nutrient-packed vegetable bowl featuring seasonal produce roasted to caramelized perfection with aromatic herbs. This mediterranean-inspired vegetarian ready in about 45 minutes pairs medium zucchini, red bell pepper, cherry tomatoes 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 zucchini
• 1 red bell pepper
• 1 1/2 cups cherry tomatoes
• 1/2 medium red onion
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 2 tbsp fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Slice 2 medium zucchini into 1/2-inch half-moons and 1 red bell pepper into 1-inch strips. Halve 1/2 medium red onion into wedges.
2. Step 2: In a large bowl, toss 2 medium zucchini, 1 red bell pepper, 1 1/2 cups cherry tomatoes, and 1/2 medium red onion with 3 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, and 1/2 tsp sea salt until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring once halfway, until edges are crispy and vegetables are tender with slight charring.
4. Step 4: Transfer to a serving dish and sprinkle with 2 tbsp fresh parsley. Let sit for 5 minutes to meld flavors before serving warm or at room temperature.