Furni-Style Roasted Vegetables
A vibrant medley of seasonal vegetables roasted until caramelized and tender. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs chopped broccoli, chopped bell peppers, chopped zucchini 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 cups chopped broccoli
- 1 cup chopped bell peppers
- 1 cup chopped zucchini
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 cups chopped broccoli, 1 cup chopped bell peppers, and 1 cup chopped zucchini in a large bowl with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring once halfway through, until edges are golden and vegetables are tender when pierced with a fork.
- Step 3: Transfer to a serving dish immediately. Season with additional salt and pepper if desired before serving.
