Rosemary-Thyme Roasted Vegetable Medley with Herb Crust
Colorful roasted vegetables coated in a fragrant herb crust, perfect for a side dish or vegetarian main. This mediterranean-inspired vegetarian ready in about 45 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 185 calories and feeds 6, 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 cups zucchini
- 2 cups yellow squash
- 1 cup red bell pepper
- 1 cup red onion
- 2 tbsp fresh rosemary
- 1 tbsp fresh thyme
- 3 tbsp extra-virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Cut zucchini, yellow squash, bell pepper, and red onion into 3/4-inch thick wedges. Place in a large bowl and toss with 2 tbsp olive oil, garlic powder, salt, and pepper until evenly coated.
- Step 2: Finely chop rosemary and thyme, then mix with remaining 1 tbsp olive oil. Drizzle over vegetables and toss gently until all pieces are lightly coated and glistening.
- Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring once halfway, until edges are caramelized and tender when pierced with a fork.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Thyme Roasted Vegetable Medley with Herb Crust take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rosemary-Thyme Roasted Vegetable Medley with Herb Crust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.
Can I substitute ingredients in Rosemary-Thyme Roasted Vegetable Medley with Herb Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rosemary-Thyme Roasted Vegetable Medley with Herb Crust for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rosemary-Thyme Roasted Vegetable Medley with Herb Crust?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
