Herb-Roasted Vegetable Medley with Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A colorful mix of vegetables roasted to tender perfection, featuring sweet cherry tomatoes and aromatic herbs. This american-inspired vegetarian ready in about 40 minutes pairs cherry tomatoes, medium zucchini, red bell pepper 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

• 1 cup cherry tomatoes
• 1 medium zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Step 2: In a large bowl, toss together 1 cup cherry tomatoes, 1 medium zucchini cut into 1/2-inch thick rounds, 1 red bell pepper cut into 1/2-inch pieces, and 1 yellow bell pepper cut into 1/2-inch pieces with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Spread vegetables in a single layer on the baking sheet and roast for 20-25 minutes, stirring once halfway through, until tender and slightly caramelized.