Herb-Roasted Vegetable Medley with Golden Garden Herbs

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

A colorful roasted vegetable dish featuring garden-fresh produce and herbs grown at City Floral Greenhouse. This Mediterranean-inspired vegetarian recipe, ready in about 43 minutes, pairs zucchini, yellow squash, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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 1/2 inch thick zucchini
• 2 medium, sliced 1/2 inch thick yellow squash
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into 1/2-inch wedges yellow onion
• 2 tbsp, leaves chopped fresh rosemary sprigs
• 2 tsp, leaves chopped fresh thyme sprigs
• 3 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss together 2 medium zucchini slices, 2 medium yellow squash slices, 1 large red bell pepper, and 1 medium yellow onion with 3 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet, ensuring they are not overcrowded.
3. Step 3: Sprinkle with 2 tbsp chopped rosemary and 2 tsp chopped thyme, then roast for 25-28 minutes, stirring once halfway through, until vegetables are tender and caramelized at edges.
4. Step 4: Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.