Oven-Roasted Vegetable Medley with Herb Drizzle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A vibrant mix of four seasonal vegetables roasted to perfection and finished with a fragrant herb-infused olive oil drizzle. This mediterranean ready in about 35 minutes pairs zucchini, red bell pepper, yellow squash 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

• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds yellow squash
• 1 small, cut into wedges red onion
• 3 tbsp extra virgin olive oil
• 1 tbsp, finely chopped fresh rosemary
• 1 tbsp, finely chopped fresh thyme
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat the oven to 425°F. In a large bowl, combine 1 medium zucchini sliced into 1/2-inch rounds, 1 large red bell pepper cut into 1-inch pieces, 1 medium yellow squash sliced into 1/2-inch rounds, and 1 small red onion cut into wedges. Drizzle with 2 tbsp extra virgin olive oil and sprinkle with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Toss gently to coat all vegetables evenly.
2. Step 2: Spread the vegetable mixture onto a large rimmed baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through, until the edges of the vegetables are slightly caramelized and tender.
3. Step 3: While the vegetables roast, combine 1 tbsp finely chopped fresh rosemary, 1 tbsp finely chopped fresh thyme, and 1 tbsp extra virgin olive oil in a small bowl. Stir to blend the herbs and oil.
4. Step 4: Remove the vegetables from the oven and transfer to a serving dish. Drizzle the herb-infused olive oil evenly over the warm vegetables and toss lightly to coat before serving.