Paprika and Cumin Roasted Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Zucchini, bell peppers and red onion roasted with olive oil, paprika, cumin and garlic until the edges caramelize — a hearty Mediterranean vegetable side. This mediterranean-inspired vegetarian (gluten-free) ready in about 40 minutes pairs zucchini, bell peppers, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 145 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 zucchini
• 2 large bell peppers
• 1 medium red onion
• 3 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Cut 2 medium zucchini into 1/2-inch half-moons, 2 large bell peppers into 1-inch squares, and 1 medium red onion into 1/2-inch wedges.
2. Step 2: In a large bowl, toss all vegetables with 3 tbsp olive oil, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring halfway through, until edges are caramelized and vegetables are tender but still hold shape.
4. Step 4: Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.