Citrus-Roasted Vegetable Ring with Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A vibrant ring of roasted vegetables glazed with lemon-honey and finished with aromatic herbs, perfect as a colorful side or vegetarian centerpiece. This mediterranean-inspired sheet pan ready in about 50 minutes pairs zucchini, red bell pepper, yellow bell pepper 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 yellow bell pepper
• 1 red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley
• 1 tbsp fresh basil

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Slice zucchini into 1/2-inch rounds, thinly slice bell peppers and red onion into rings.
2. Step 2: Arrange vegetables in a tight circle on a parchment-lined baking sheet, creating a ring shape.
3. Step 3: Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl.
4. Step 4: Brush the citrus-honey mixture evenly over all vegetables.
5. Step 5: Roast for 25-30 minutes until vegetables are tender and edges are golden brown.
6. Step 6: Remove from oven and immediately sprinkle with 2 tbsp fresh parsley and 1 tbsp fresh basil.