Herb-Infused Roasted Vegetable Medley
A vibrant mix of seasonal vegetables roasted to caramelized perfection with aromatic herbs, ideal for a simple weeknight dinner. This mediterranean-inspired vegetarian ready in about 45 minutes pairs medium zucchini, medium yellow squash, 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
- 2 medium zucchini
- 2 medium yellow squash
- 1 red bell pepper
- 1 red onion
- 2 tbsp fresh rosemary
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Cut 2 medium zucchini and 2 medium yellow squash into 1/2-inch thick slices, 1 red bell pepper into 1-inch pieces, and 1 red onion into 1/2-inch wedges.
- Step 2: In a large bowl, toss the vegetables with 3 tbsp extra-virgin olive oil, 3 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring once halfway, until edges are golden and tender when pierced with a fork.
- Step 4: Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Roasted Vegetable Medley take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Roasted Vegetable Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Herb-Infused Roasted Vegetable Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Roasted Vegetable Medley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Infused Roasted Vegetable Medley?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
