Herb-Roasted Vegetable Medley with Garlic
A colorful assortment of garden-fresh vegetables roasted with rosemary, thyme, and garlic until caramelized and tender. This mediterranean-inspired vegetarian ready in about 40 minutes pairs Cherry tomatoes, chopped Fresh thyme, chopped Fresh rosemary 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
Instructions
- Step 1: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 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).
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Vegetable Medley with Garlic take to make?
Total time is about 40 minutes (15 min prep + 25 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 Vegetable Medley with Garlic?
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 cherry tomatoes from drying out.
Can I substitute ingredients in Herb-Roasted Vegetable Medley with Garlic?
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 Vegetable Medley with Garlic 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 Vegetable Medley with Garlic?
Mediterranean vegetarian 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
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
