Garlic-Roasted Zucchini and Cherry Tomato Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Zucchini, red bell pepper, yellow squash and cherry tomatoes roasted with garlic, olive oil and dried oregano until blistered and sweet. This mediterranean-inspired vegetarian ready in about 40 minutes pairs zucchini, red bell pepper, yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 1 medium zucchini
• 1 red bell pepper
• 1 medium yellow squash
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 2 cloves garlic
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Cut zucchini and yellow squash into 1/2-inch thick half-moons, slice red bell pepper into 1-inch strips, and halve cherry tomatoes.
2. Step 2: Place vegetables on a parchment-lined baking sheet, drizzle with 2 tbsp olive oil, and toss to coat evenly. Add minced garlic, oregano, salt, and pepper, then toss again until all vegetables are coated.
3. Step 3: Roast for 20-25 minutes, flipping halfway, until vegetables are tender with slightly caramelized edges and vibrant in color.
4. Step 4: Drizzle with remaining 1 tbsp olive oil while hot and serve immediately.