Smoky Texas Veggie Platter

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

A vibrant medley of roasted vegetables infused with smoky spices, inspired by Texas Best Smokehouse's signature veggie plate. This american-inspired vegetarian ready in about 45 minutes pairs cut into 1/2-inch wedges red onion, cherry tomatoes, olive oil 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

• 2 medium, sliced into 1/2-inch rounds zucchini
• 1, sliced into 1/2-inch strips red bell pepper
• 1, cut into 1/2-inch wedges red onion
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Arrange zucchini, bell pepper, red onion, and cherry tomatoes in a single layer on a large baking sheet.
2. Step 2: Whisk together 3 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl.
3. Step 3: Drizzle the oil mixture over vegetables and toss gently until evenly coated, ensuring each piece has a light coating.
4. Step 4: Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender with golden edges and fragrant.