Roasted Vegetable Medley

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

A colorful mix of roasted vegetables with garlic and herbs—perfect for testing reintroduced foods without triggering issues. This mediterranean-inspired whole30 ready in about 37 minutes pairs medium zucchini, bell peppers, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, 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 zucchini
• 1/2 cup bell peppers
• 1/4 cup red onion
• 1 tbsp olive oil
• 2 garlic cloves
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Dice 1 medium zucchini into 1/2-inch cubes. Cut 1/2 cup bell peppers into thin strips and 1/4 cup red onion into wedges.
2. Step 2: In a large bowl, toss zucchini, bell peppers, and red onion with 1 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp dried oregano, 1/4 tsp sea salt, and 1/8 tsp black pepper. Spread in a single layer on a parchment-lined baking sheet.
3. Step 3: Roast for 20-25 minutes, stirring once halfway, until vegetables are tender and slightly caramelized at the edges. Serve warm as a base for reintroducing foods like sweet potato or legumes (if tolerated).