Texas-Style Smoked Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant roasted vegetable platter with smoky depth, inspired by smokehouse traditions and featuring seasonal produce for a colorful, satisfying side. This vegetarian-inspired vegetarian ready in about 45 minutes pairs cherry tomatoes, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, seeded and sliced into 1/2-inch strips red bell pepper
• 1, seeded and sliced into 1/2-inch strips yellow bell pepper
• 1 medium, cut into 1/2-inch wedges red onion
• 2, peeled and cut into 1/2-inch coins carrots
• 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). Toss zucchini, bell peppers, red onion, carrots, and cherry tomatoes with 2 tbsp olive oil, smoked paprika, garlic powder, thyme, salt, and black pepper in a large bowl until evenly coated.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring once halfway through, until edges are caramelized and tender when pierced with a fork.
3. Step 3: Drizzle remaining 1 tbsp olive oil over roasted vegetables, toss gently, and return to oven for 5 minutes until edges crisp and fragrant.