Roasted Garden Vegetable Medley
A smoky, caramelized medley of seasonal vegetables from the Denver garden. This Mediterranean-inspired vegetarian recipe, ready in about 50 minutes, pairs zucchini, bell peppers, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 2 medium, diced zucchini
- 2, diced bell peppers
- 1 pint (300g), halved cherry tomatoes
- 3 tbsp olive oil
- 3, minced garlic cloves
- 1 tbsp, fresh, chopped thyme
- 1 tsp salt
- 1/2 tsp black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 medium diced zucchini, 2 diced bell peppers, and 300g halved cherry tomatoes with 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp chopped thyme, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Spread the mixture in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and edges are crispy.
- Step 3: Transfer to a serving bowl, drizzle with additional olive oil if desired, and serve warm.
