Denver Herb-Roasted Vegetable Medley

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

Colorful vegetables roasted with garden herbs, capturing the essence of Colorado's seasonal harvest. This american-inspired sheet pan (vegetarian) ready in about 35 minutes pairs medium, sliced 1/2 inch thick zucchini, sliced red bell pepper, sliced yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, sliced red bell pepper
• 1, sliced yellow bell pepper
• 1, sliced red onion
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Place 2 sliced zucchinis, 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced red onion on a large baking sheet.
2. Step 2: Drizzle with 3 tbsp olive oil and sprinkle evenly with 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Toss vegetables gently with tongs until evenly coated, arranging in a single layer without overcrowding.
4. Step 4: Roast for 20-25 minutes, flipping halfway through, until vegetables are tender and edges are caramelized and slightly crispy.
5. Step 5: Remove from oven and let cool for 5 minutes before serving to allow flavors to settle.