Herb-Roasted Rainbow Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant mix of colorful vegetables roasted with aromatic herbs and olive oil, creating a healthy and flavorful side dish. This mediterranean-inspired vegetarian (vegetarian) ready in about 45 minutes pairs cherry tomatoes, small, sliced into wedges red onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 cherry tomatoes
• 1 medium, sliced into 1/2-inch rounds zucchini
• 2, any color, sliced into strips bell peppers
• 1 small, sliced into wedges red onion
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Place 2 cups cherry tomatoes, 1 medium sliced zucchini, 2 sliced bell peppers, and 1 small sliced red onion in a large bowl.
2. Step 2: Drizzle with 3 tbsp olive oil, sprinkle with 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper, then toss until evenly coated.
3. Step 3: Spread vegetables in a single layer on a baking sheet and roast for 25-30 minutes, stirring once halfway through, until edges are golden and vegetables are tender but hold their shape.