Roasted Vegetable Medley

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 recipe, ready in about 37 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 120 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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

• 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

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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).