Half-Sheet Pan Roasted Vegetables with Za’atar

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

An easy, vibrant sheet pan of roasted seasonal vegetables tossed in za’atar and olive oil, perfect as a flavorful side or vegetarian main. This Middle Eastern-inspired vegetarian recipe, ready in about 45 minutes, pairs carrots, zucchini, red bell pepper 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

• 3 medium, cut into 1/2-inch sticks carrots
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, chopped into 1-inch pieces red bell pepper
• 1 medium, cut into wedges red onion
• 2 cups cauliflower florets
• 4 tbsp olive oil
• 2 tbsp za’atar spice blend
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp lemon juice

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. On a half-sheet pan, combine 3 medium carrots cut into 1/2-inch sticks, 2 medium zucchini sliced into 1/2-inch rounds, 1 large chopped red bell pepper, 1 medium red onion cut into wedges, and 2 cups cauliflower florets.
2. Step 2: Drizzle 4 tbsp olive oil over the vegetables, sprinkle 2 tbsp za’atar spice blend, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat each piece evenly.
3. Step 3: Spread vegetables in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and edges are caramelized. Remove and drizzle with 1 tbsp fresh lemon juice before serving.