California Herb-Roasted Vegetable Medley

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant mix of seasonal vegetables roasted to perfection with locally sourced olive oil and fresh herbs, ideal for a healthy, regional meal. This Mediterranean recipe, ready in about 45 minutes, pairs carrots, beets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces beets
• 1, seeded and cut into 1-inch pieces red bell pepper
• 1 medium, cut into 1-inch pieces zucchini
• 1 small, cut into 1-inch wedges red onion
• 3 tbsp extra-virgin 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 (220°C). In a large bowl, combine the carrots, beets, bell pepper, zucchini, and red onion. Add 2 tbsp olive oil, rosemary, thyme, salt, and pepper; toss to coat evenly.
2. Step 2: Spread the vegetables in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring once halfway through, until tender and caramelized at the edges.
3. Step 3: Drizzle with the remaining 1 tbsp olive oil and toss gently. Serve warm.