Rosemary-Roasted Vegetable Medley

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A colorful assortment of garden vegetables roasted with rosemary and garlic, creating caramelized edges and earthy sweetness. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs zucchini, yellow squash, red bell pepper 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

• 1 medium, cut into 1/2-inch half-moons zucchini
• 1 medium, cut into 1/2-inch half-moons yellow squash
• 1, deseeded and cut into 1/2-inch pieces red bell pepper
• 1 medium, cut into 1/2-inch wedges red onion
• 3 tbsp olive oil
• 2 cloves, minced garlic
• 1 tsp dried 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

Instructions

1. Step 1: Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Step 2: Arrange 1 medium zucchini (cut into 1/2-inch half-moons), 1 medium yellow squash (cut into 1/2-inch half-moons), 1 red bell pepper (deseeded and cut into 1/2-inch pieces), and 1 medium red onion (cut into 1/2-inch wedges) in a single layer on the prepared baking sheet.
3. Step 3: Drizzle 3 tbsp olive oil over the vegetables, then sprinkle with 2 minced garlic cloves, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently until all vegetables are evenly coated.
4. Step 4: Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender and edges are golden-brown and slightly caramelized.