Security Cam Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A colorful roasted vegetable medley with a crispy exterior and tender interior, perfect for capturing the essence of garden-fresh produce. This mediterranean-inspired vegetarian ready in about 40 minutes pairs broccoli, red bell pepper, red onion 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 large head broccoli
• 1 red bell pepper
• 1 medium red onion
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Cut 1 large broccoli head into 1-inch florets, slice 1 red bell pepper into 1/2-inch strips, and cut 1 medium red onion into 1/2-inch wedges.
2. Step 2: Place all vegetables in a large bowl, add 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet, ensuring they aren't crowded. Roast for 20-25 minutes, stirring once halfway through, until edges are caramelized and vegetables are tender-crisp.
4. Step 4: Check for doneness by piercing a broccoli floret with a fork—it should offer slight resistance but not be crunchy. The cherry tomatoes should be slightly collapsed and juicy.