Sheet Pan Burleson Exchange Street Roasted Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A vibrant sheet pan roasted vegetable medley featuring regional seasonal produce, perfect for a healthy Mediterranean-inspired side dish. This mediterranean-inspired vegetarian (vegetarian, mediterranean) ready in about 40 minutes pairs medium, cut into wedges red onion, whole cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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

• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into wedges red onion
• 1 cup whole cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh parsley
• 1 tsp lemon zest

Instructions

1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, combine 2 sliced medium zucchinis, 1 large red bell pepper cut into 1-inch pieces, 1 medium red onion cut into wedges, and 1 cup whole cherry tomatoes.
2. Step 2: Drizzle 3 tbsp olive oil over the vegetables and sprinkle 1 tsp dried oregano, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper evenly. Toss to coat all vegetables thoroughly.
3. Step 3: Spread vegetables into a single layer and roast in the preheated oven for 25-30 minutes, stirring once halfway through, until tender and lightly caramelized.
4. Step 4: Remove from oven and transfer to a serving dish. Sprinkle 2 tbsp chopped fresh parsley and 1 tsp lemon zest over the top for brightness before serving warm.