Herb-Roasted Garden Vegetables with Lemon

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A colorful medley of vegetables roasted with fresh herbs and lemon, ideal for a light meal or side dish. This Mediterranean-inspired vegetarian recipe, 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 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 cups broccoli florets
• 2 cups, sliced 1/2-inch thick zucchini
• 1, sliced red bell pepper
• 1, sliced into wedges red onion
• 3 tbsp olive oil
• 1 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 1, zested and juiced lemon
• 1/2 tsp salt
• 1/4 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 broccoli florets, 2 cups zucchini slices, 1 red bell pepper slices, and 1 red onion wedges with 3 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Spread vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and slightly charred.
3. Step 3: Remove from oven and immediately sprinkle with 1 lemon zest and 1 tbsp lemon juice. Toss gently to coat.
4. Step 4: Serve warm as a side dish or light meal.