Earnest Roasted Vegetable Medley

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

A minimalist yet deeply satisfying dish where each vegetable shines in its natural state, roasted to caramelized perfection with only salt, pepper, and olive oil. This mediterranean-inspired vegetarian ready in about 35 minutes pairs zucchini, red onion, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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 large, cut into 1/2-inch wedges red onion
• 1 yellow, sliced into 1/2-inch strips bell pepper
• 2 tbsp olive oil
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Arrange 2 sliced zucchini rounds, 1 large cut red onion, and 1 sliced yellow bell pepper in a single layer on a parchment-lined baking sheet.
2. Step 2: Drizzle with 2 tbsp olive oil, then sprinkle evenly with 3/4 tsp salt and 1/2 tsp black pepper. Toss gently with tongs until all vegetables are evenly coated.
3. Step 3: Roast for 20-25 minutes, flipping halfway through, until edges are deeply browned and vegetables are tender when pierced with a fork.
4. Step 4: Check for doneness: vegetables should be fork-tender with slight charring at the edges but not burnt.