Sheet Pan Rainbow Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A colorful medley of roasted vegetables requiring just one pan, minimal chopping, and no stirring for a effortlessly delicious side dish. This mediterranean-inspired vegetarian ready in about 40 minutes pairs cherry tomatoes, olive oil, dried oregano 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 medium (12 oz), sliced 1/2-inch thick zucchini
• 1 (8 oz), sliced into strips red bell pepper
• 1 cup cherry tomatoes
• 1 medium (8 oz), cut into 1-inch wedges red onion
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Step 2: In a large bowl, combine 2 medium zucchini (sliced 1/2-inch thick), 1 red bell pepper (sliced into strips), 1 cup cherry tomatoes, and 1 medium red onion (cut into 1-inch wedges).
3. Step 3: Drizzle with 2 tbsp olive oil, then add 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently until evenly coated.
4. Step 4: Spread vegetables in a single layer on the baking sheet, ensuring they are not overcrowded.
5. Step 5: Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized.