Herb-Roasted Vegetable Medley with Garlic

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A colorful assortment of garden-fresh vegetables roasted with rosemary, thyme, and garlic until caramelized and tender. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs Zucchini, Red bell pepper, Yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 (12 oz), cut into 1/2-inch cubes Zucchini
• 1, cut into 1/2-inch strips Red bell pepper
• 1, cut into 1/2-inch strips Yellow bell pepper
• 1 cup Cherry tomatoes
• 1 medium, cut into 1/2-inch wedges Red onion
• 1 tbsp, chopped Fresh thyme
• 1 tsp, chopped Fresh rosemary
• 2, minced Garlic cloves
• 3 tbsp Extra virgin olive oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine 2 medium zucchini (cut into 1/2-inch cubes), 1 red bell pepper (cut into strips), 1 yellow bell pepper (cut into strips), 1 cup cherry tomatoes, and 1 medium red onion (cut into wedges).
3. Step 3: Add 1 tbsp chopped thyme, 1 tsp chopped rosemary, 2 minced garlic cloves, 3 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper to the bowl; toss until vegetables are evenly coated.
4. Step 4: Spread vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes, stirring once halfway through, until edges are golden and vegetables are tender when pierced with a fork.