Oven-Roasted Vegetable Medley with Rosemary

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

A vibrant mix of seasonal vegetables roasted to tender-crisp perfection with aromatic rosemary and thyme. This mediterranean-inspired vegetarian (vegetarian) ready in about 45 minutes pairs Cherry tomatoes, Olive oil, chopped Fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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.

Ingredients

• 2 medium, diced into 1/2-inch cubes Zucchini
• 2 medium, diced into 1/2-inch cubes Yellow squash
• 1, diced into 1/2-inch cubes Red bell pepper
• 1 medium, diced into 1/2-inch cubes Red onion
• 1 cup Cherry tomatoes
• 3 tbsp Olive oil
• 1 tsp, chopped Fresh rosemary
• 1 tsp, chopped Fresh thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 diced zucchini, 2 diced yellow squash, 1 diced red bell pepper, 1 diced red onion, and 1 cup cherry tomatoes with 3 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp chopped rosemary, and 1 tsp chopped thyme in a large bowl until evenly coated.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender with golden edges.
3. Step 3: Remove from oven and let cool for 5 minutes. Vegetables should be tender-crisp with lightly caramelized edges when pierced with a fork.