Fire-Roasted Vegetable Medley

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A smoky, charred medley of vegetables inspired by the crackling energy of fire, with a tahini drizzle for richness. This Mediterranean-inspired sheet-pan recipe, ready in about 50 minutes, pairs Bell peppers, Zucchini, Red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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 Bell peppers
• 1 medium, sliced Zucchini
• 1 small, sliced Red onion
• 2 tbsp Tahini
• 1 tbsp Lemon juice
• 1 tbsp Extra-virgin olive oil
• 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 450°F (230°C). Toss vegetables with olive oil, salt, and pepper on a baking sheet.
2. Step 2: Roast for 25-30 minutes, turning halfway, until edges are charred and tender.
3. Step 3: In a small bowl, mix tahini, lemon juice, and a pinch of salt. Drizzle over the vegetables and serve warm.