Herb-Infused Garden Vegetable Medley

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A colorful roasted vegetable dish featuring garden-fresh produce and fragrant herbs, perfect for a light summer meal. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs Zucchini, Yellow squash, Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 into 1/2-inch thick rounds Zucchini
• 2 medium, sliced into 1/2-inch thick rounds Yellow squash
• 1, seeded and diced into 1/2-inch pieces Red bell pepper
• 1, thinly sliced Red onion
• 2 tbsp, finely chopped Fresh rosemary
• 1 tbsp, finely chopped Fresh thyme
• 3 tbsp Olive oil
• 1 tsp Salt
• 1/2 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 425°F (220°C). Toss 2 cups sliced zucchini, 2 cups sliced yellow squash, 1 cup diced red bell pepper, and 1/2 cup sliced red onion with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a large baking sheet.
2. Step 2: Roast for 20 minutes, stirring once halfway through, until vegetables are tender and edges are slightly caramelized.
3. Step 3: Remove from oven and immediately sprinkle with 2 tbsp chopped rosemary and 1 tbsp chopped thyme. Toss gently to coat and let sit for 2 minutes to release herb flavors.