Libertyville Herb Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant side dish featuring seasonal vegetables roasted to caramelized perfection. This mediterranean-inspired vegetarian (vegetarian) ready in about 35 minutes pairs medium, sliced 1/2-inch thick zucchini, medium, sliced 1/4-inch thick red onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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, cut into 1/2-inch strips red bell pepper
• 1 medium, sliced 1/4-inch thick red onion
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt

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, toss together 2 sliced zucchinis, 2 sliced yellow squashes, 1 cut red bell pepper, and 1 sliced red onion with 3 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp garlic powder, and 1/2 tsp salt until evenly coated.
3. Step 3: Spread vegetables in a single layer on the prepared baking sheet, ensuring no overlapping for even browning.
4. Step 4: Roast for 25 minutes, stirring once halfway through, until vegetables are tender-crisp and edges are caramelized and slightly browned.