Herb-Roasted Rainbow Vegetable Medley with Lemon-Herb Drizzle

A vibrant mix of roasted seasonal vegetables with a fresh lemon-herb sauce, perfect for a colorful side or light meal.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 10 minutes. Cook: 23 minutes.

Serves 4.

Ingredients

• 1 lb, peeled and cut into 1-inch batons rainbow carrots
• 1, seeded and cut into 1-inch pieces red bell pepper
• 2 medium, cut into 1/2-inch half-moons zucchini
• 1, cut into 1/2-inch wedges red onion
• 3 tbsp olive oil
• 1 tbsp, finely chopped fresh rosemary
• 1 tbsp, finely chopped fresh thyme
• 1, zested and juiced lemon
• 2 cloves, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 lb peeled rainbow carrots cut into 1-inch batons, 1 seeded red bell pepper cut into 1-inch pieces, 2 medium zucchini cut into 1/2-inch half-moons, and 1 cut red onion into 1/2-inch wedges on a parchment-lined sheet pan. Add 3 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme; toss until evenly coated.
2. Step 2: Roast for 20-25 minutes, stirring once halfway, until vegetables are tender and edges are caramelized.
3. Step 3: While vegetables roast, whisk together 1 lemon zested and juiced, 2 minced garlic cloves, 2 tbsp chopped fresh parsley, and 1/4 cup reserved roasting oil from the pan in a small bowl.
4. Step 4: Remove vegetables from oven and drizzle with lemon-herb mixture. Toss gently to coat and serve immediately.