Herb-Roasted Tomato and Vegetable Medley
Colorful vegetables roasted with rosemary and thyme until caramelized and tender. This mediterranean-inspired sheet pan ready in about 45 minutes pairs medium zucchini, red bell pepper, cherry tomatoes 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 medium zucchini
- 1 red bell pepper
- 1 cup cherry tomatoes
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh thyme
- 1 tbsp fresh oregano
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
Instructions
- Step 1: Preheat oven to 425°F (220°C). Dice 2 medium zucchini into 1/2-inch cubes and cut 1 red bell pepper into 1/2-inch pieces.
- Step 2: Place zucchini, red bell pepper, and 1 cup cherry tomatoes in a large bowl. Add 2 tbsp extra-virgin olive oil, 2 tbsp fresh thyme, 1 tbsp fresh oregano, 1/2 tsp garlic powder, and 1/4 tsp kosher salt, then toss until evenly coated.
- Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring once after 15 minutes, until vegetables are tender and cherry tomatoes are slightly charred at the edges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Tomato and Vegetable Medley take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Tomato and Vegetable Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Herb-Roasted Tomato and Vegetable Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Tomato and Vegetable Medley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Roasted Tomato and Vegetable Medley?
Mediterranean sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many sheet pan recipes and this is hands down the best.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Okay for a quick meal. I've had better sheet pan dishes though.
