Prismatic Vegetable Medley
A colorful roasting dish with rainbow-colored vegetables, tossed in a light olive oil and herb mixture, perfect for showcasing natural hues. This Mediterranean recipe (vegetarian), ready in about 45 minutes, pairs zucchini, bell peppers, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, diced zucchini
- 1 cup, diced (assorted colors) bell peppers
- 1 small, cubed eggplant
- 1/2 cup, sliced red onion
- 3 tbsp olive oil
- 3 cloves, minced garlic
- 1 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss zucchini, bell peppers, eggplant, and red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl.
- Step 2: Spread vegetables on a parchment-lined baking sheet. Roast 25-30 minutes, stirring halfway, until tender and caramelized. Remove from oven.
- Step 3: In a skillet, heat remaining 1 tbsp olive oil over medium heat. Sauté garlic, thyme, and rosemary for 30 seconds until fragrant. Stir into roasted vegetables. Season with remaining 1/4 tsp salt and 1/8 tsp pepper. Serve warm.
