Herb-Roasted Mediterranean Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant sheet-pan vegetable roast featuring seasonal produce with rosemary, garlic, and a touch of lemon — ready in one pan with minimal cleanup. This mediterranean-inspired sheet pan (vegetarian) ready in about 35 minutes pairs cut into 1/2-inch half-moons Zucchini, cut into 1-inch wedges Red onion, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 145 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

• 1 cup, cut into 1/2-inch half-moons Zucchini
• 1 cup, cut into 1/2-inch half-moons Yellow squash
• 1 medium, cut into 1-inch pieces Red bell pepper
• 1/2 cup, cut into 1-inch wedges Red onion
• 3 tbsp Olive oil
• 2 cloves, minced Garlic
• 1 tbsp, finely chopped Fresh rosemary
• 1 tsp Lemon zest
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss zucchini, yellow squash, bell pepper, and red onion on a large baking sheet with 2 tbsp olive oil, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange in a single layer to ensure even roasting.
2. Step 2: Roast in the preheated oven for 15 minutes until vegetables begin to soften and develop light golden edges.
3. Step 3: Remove from oven and sprinkle with chopped rosemary, lemon zest, and remaining 1 tbsp olive oil. Toss gently to coat all vegetables evenly.
4. Step 4: Return to oven and roast for an additional 10-12 minutes until vegetables are tender-crisp with deeply caramelized edges and fragrant aromatics.
5. Step 5: Check for doneness by piercing a pepper piece with a fork — it should yield easily but still hold its shape. The dish is ready when vegetables are evenly browned and fragrant from the rosemary and garlic.