Sheet Pan Mediterranean Herb-Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A vibrant mix of seasonal vegetables roasted with garlic, lemon, and Mediterranean herbs for a flavorful, healthy side dish. This Mediterranean-inspired vegetarian recipe (mediterranean herbs), ready in about 35 minutes, pairs zucchini, red bell pepper, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, peeled and cut into wedges red onion
• 1 cup whole cherry tomatoes
• 4 cloves, minced garlic cloves
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 1 sliced zucchini, 1 cut red bell pepper, 1 wedged red onion, and 1 cup whole cherry tomatoes.
2. Step 2: Add 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried thyme, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper to the vegetables. Toss thoroughly until everything is evenly coated.
3. Step 3: Spread the vegetables in a single layer on a large rimmed baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until vegetables are tender and edges slightly caramelized.
4. Step 4: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley before serving warm.