Dome-Lamp Roasted Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Vibrant seasonal vegetables roasted under a golden dome of herb-infused olive oil, inspired by the sculptural elegance of dome lighting fixtures. This mediterranean-inspired vegetarian ready in about 47 minutes pairs medium, thinly sliced red onion, olive oil, dried oregano 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 into 1/2-inch rounds zucchini
• 1, cut into 1/2-inch strips red bell pepper
• 1 medium, thinly sliced red onion
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp, finely chopped fresh rosemary

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium sliced zucchini, 1 cut red bell pepper, and 1 thinly sliced red onion with 3 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast for 20 minutes, then flip vegetables with a spatula, ensuring even browning. Sprinkle 1 tbsp finely chopped fresh rosemary over the top.
3. Step 3: Continue roasting for 10-12 more minutes until vegetables are tender-crisp at the edges and deeply caramelized, with no raw crunch remaining when pierced with a fork.