Pepper & Herb Roasted Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A colorful side dish featuring City Floral's 2025 pepper varieties, roasted with garden herbs until caramelized and tender. This american-inspired sheet pan (vegetarian) ready in about 45 minutes pairs pounds mixed bell peppers, medium zucchini, large red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 6, 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

• 1.25 pounds mixed bell peppers
• 2 medium zucchini
• 1 large red onion
• 3 cloves garlic
• 2 tablespoons fresh rosemary
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Cut 1.25 pounds mixed bell peppers (any color) into 1-inch strips, slice 2 medium zucchini into 1/2-inch half-moons, and thinly slice 1 large red onion into wedges.
2. Step 2: Place all vegetables in a large bowl, add 3 cloves minced garlic, 2 tablespoons finely chopped fresh rosemary, 3 tablespoons extra-virgin olive oil, 1 teaspoon Kosher salt, and 1/2 teaspoon freshly ground black pepper. Toss until evenly coated, ensuring all vegetables are glistening with oil.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet, arranging peppers and zucchini to maximize surface area for even roasting. Roast for 25-30 minutes, stirring once halfway through, until edges are caramelized and vegetables are tender but not mushy, with golden brown spots appearing on the peppers.
4. Step 4: Remove from oven and let rest for 5 minutes before serving; the aroma should be sweet and herbal with a hint of garlic, and the peppers should yield slightly when pressed.