Mediterranean Herb-Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Vibrant bell peppers, zucchini, and onions roasted with fresh herbs and olive oil, arranged in a mosaic pattern that mirrors Mediterranean home design aesthetics. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs olive oil, cut into 1-inch pieces red bell pepper, cut into wedges red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 118 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 tbsp olive oil
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1, cut into 1-inch pieces red bell pepper
• 1, cut into 1-inch pieces yellow bell pepper
• 1, cut into wedges red onion
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 tbsp olive oil, 2 sliced zucchini rounds, 1 cut red bell pepper, 1 cut yellow bell pepper, and 1 cut red onion with 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet.
3. Step 3: Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and slightly charred at the edges.
4. Step 4: Transfer to a serving dish and sprinkle with 2 tbsp fresh chopped parsley.