Golden-Soil Herb-Roasted Vegetable Medley

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A colorful mix of vegetables roasted with herbs from the garden, capturing the essence of local harvest. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs zucchini, yellow squash, red bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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, sliced 1/2-inch thick zucchini
• 1 medium, sliced 1/2-inch thick yellow squash
• 1, sliced into strips red bell peppers
• 1 cup cherry tomatoes
• 2 tbsp chopped fresh oregano
• 2, minced garlic cloves
• 3 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground 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 400°F. Toss 1 medium sliced zucchini, 1 medium sliced yellow squash, 1 red bell pepper sliced into strips, and 1 cup cherry tomatoes with 3 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper in a large bowl.
2. Step 2: Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized at the edges.
3. Step 3: Remove from oven and sprinkle with 2 tbsp fresh chopped oregano, gently tossing to distribute the herbs.
4. Step 4: Let cool for 5 minutes before serving to allow flavors to meld and the vegetables to firm up slightly.