Herb-Roasted Vegetable Medley with Rosemary

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A colorful sheet pan dinner featuring seasonal vegetables roasted with garden-fresh herbs and garlic, finished with a lemon zest boost. This mediterranean-inspired sheet pan (vegetarian) ready in about 45 minutes pairs cut into 1/2-inch half-moons zucchini, cherry tomatoes, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cups, peeled and cut into 1-inch chunks carrots
• 2 cups, cut into 1/2-inch half-moons zucchini
• 1, seeded and cut into 1-inch pieces red bell pepper
• 1 cup cherry tomatoes
• 3 tbsp extra virgin olive oil
• 2 tbsp, finely chopped fresh rosemary
• 3, minced garlic cloves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp lemon zest

Instructions

1. Step 1: Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Step 2: In a large bowl, toss carrots, zucchini, bell pepper, and cherry tomatoes with 2 tbsp olive oil, rosemary, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Spread vegetables in a single layer on the prepared baking sheet, ensuring pieces aren't overlapping.
4. Step 4: Roast for 25 minutes, stirring halfway through, until vegetables are tender and edges are golden brown.
5. Step 5: Remove from oven, drizzle with remaining 1 tbsp olive oil, sprinkle with lemon zest, and season with remaining salt and pepper. Toss gently to coat, then serve hot.