Tapas-Style Seasonal Vegetable Medley with House-Infused Herb Oil

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A colorful and flavorful assortment of roasted seasonal vegetables drizzled with a fragrant house-infused herb oil, perfect as a light dinner or appetizer. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs zucchini, red bell pepper, baby carrots 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

• 1 medium, cut into 1/2-inch slices zucchini
• 1 large, cut into 1-inch strips red bell pepper
• 1 cup, halved lengthwise baby carrots
• 1 cup, halved cremini mushrooms
• 1 small, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 2, smashed garlic cloves
• 1/4 cup extra virgin olive oil
• 1 tsp lemon zest
• 1/4 tsp red pepper flakes

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 425°F. Toss 1 sliced zucchini, 1 large red bell pepper cut into strips, 1 cup halved baby carrots, 1 cup halved cremini mushrooms, and 1 small red onion cut into wedges with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on a baking sheet.
2. Step 2: Roast the vegetables for 20-25 minutes, stirring halfway through, until tender and caramelized on the edges.
3. Step 3: Meanwhile, prepare the house-infused herb oil by heating 1/4 cup extra virgin olive oil in a small saucepan over low heat with 1 sprig fresh rosemary, 1 sprig fresh thyme, and 2 smashed garlic cloves. Let the herbs infuse for 10 minutes without boiling.
4. Step 4: Remove the herb sprigs and garlic from the oil, then stir in 1 tsp lemon zest and 1/4 tsp red pepper flakes.
5. Step 5: Arrange the roasted vegetables on a serving platter and drizzle with the warm herb-infused olive oil before serving.