Sheet Pan Half-Harvest Roasted Vegetable Medley

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A colorful assortment of seasonal vegetables roasted on a sheet pan, seasoned simply to highlight natural flavors and perfect for a healthy side or light main. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs carrots, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 cups, peeled and cut into 1/2-inch pieces carrots
• 2 cups, sliced into 1/2-inch half-moons zucchini
• 1 large, chopped into 1-inch pieces red bell pepper
• 1 medium, cut into 1-inch wedges red onion
• 3 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 3, minced garlic cloves

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 and line a sheet pan with parchment paper. In a large bowl, combine 2 cups peeled carrots cut into 1/2-inch pieces, 2 cups zucchini sliced into 1/2-inch half-moons, 1 large chopped red bell pepper, and 1 medium red onion cut into 1-inch wedges.
2. Step 2: Drizzle the vegetables with 3 tbsp olive oil, add 1 tbsp fresh thyme leaves, 1 tsp salt, 1/2 tsp black pepper, and 3 minced garlic cloves. Toss well until all pieces are evenly coated and aromatic.
3. Step 3: Spread the vegetables in a single layer on the prepared sheet pan. Roast for 25-30 minutes, stirring halfway through, until edges are golden and vegetables are tender but still hold shape.