Herb-Roasted Fresh Vegetable Medley

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

A colorful assortment of seasonal vegetables roasted until tender and caramelized, infused with aromatic herbs for a wholesome side or main course. This mediterranean-inspired vegetarian ready in about 35 minutes pairs broccoli florets, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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 cups broccoli florets
• 2 cups, sliced 1/2-inch thick zucchini
• 1, sliced into strips red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• to taste salt
• to taste freshly ground black pepper
• 1/4 cup, chopped fresh basil

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). In a large bowl, toss 2 cups broccoli florets, 2 cups zucchini slices, 1 red bell pepper strips, and 1 cup cherry tomatoes with 1 tbsp olive oil, 1 tsp dried rosemary, 1 tsp dried thyme, salt, and freshly ground black pepper until evenly coated.
2. Step 2: Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, stirring once halfway through, until the vegetables are tender and have slightly browned edges and caramelized spots.
3. Step 3: Remove from the oven and transfer to a serving dish. Drizzle with the remaining 1 tbsp olive oil and sprinkle with 1/4 cup chopped fresh basil, ensuring the herbs are evenly distributed without overpowering the vegetables.