Herb-Roasted Sheet Pan Veggies with Lemon-Tahini Drizzle

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

Colorful roasted vegetables tossed in herbs and garlic, finished with a zesty lemon-tahini dressing for a vibrant, nutrient-packed side dish. This mediterranean-inspired vegetarian (vegan, gluten-free) ready in about 32 minutes pairs cherry tomatoes, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 medium, sliced into 1/2-inch half-moons zucchini
• 1, seeded and sliced into 1/2-inch strips red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp water

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium sliced zucchini, 1 seeded red bell pepper, and 1 cup cherry tomatoes in a bowl with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet and roast for 20-22 minutes, stirring once halfway, until edges are caramelized and tender.
3. Step 3: While vegetables roast, whisk together 1 tbsp lemon juice, 2 tbsp tahini, and 1 tbsp water in a small bowl until smooth and creamy.
4. Step 4: Transfer roasted vegetables to a serving platter and drizzle generously with the lemon-tahini mixture, tossing gently to coat evenly. Serve immediately while warm.