Herb-Roasted Vegetable Medley with Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A colorful vegetable medley roasted with garden-fresh herbs until caramelized and tender, perfect as a side or light main course. This mediterranean-inspired vegetarian (gluten-free) ready in about 45 minutes pairs olive oil, dried thyme, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, peeled and diced into 1/2-inch coins carrots
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1, sliced into 1/2-inch strips red bell pepper
• 1 medium, cut into 1/2-inch wedges red onion
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp, for garnish fresh thyme leaves

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 cups diced carrots, 1 cup sliced zucchini, 1 cup sliced red bell pepper, and 1 cup cut red onion with 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetable mixture in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized.
3. Step 3: Transfer to a serving dish and sprinkle with 1 tbsp fresh thyme leaves just before serving.