The Best Herb-Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant medley of seasonal vegetables roasted with garlic and herbs until caramelized, delivering sweet, savory flavors in every bite. This mediterranean-inspired vegetarian ready in about 35 minutes pairs medium, sliced 1/2-inch thick zucchini, cut into 1-inch pieces red bell pepper, cut into 1-inch wedges red onion 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, sliced 1/2-inch thick zucchini
• 1, cut into 1-inch pieces red bell pepper
• 1, cut into 1-inch wedges red onion
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 medium sliced zucchini, 1 cut red bell pepper, 1 cut red onion, and 1 cup cherry tomatoes with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper 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, until vegetables are tender-crisp with golden-brown edges.
3. Step 3: Remove from oven and let rest for 5 minutes. The vegetables should be fragrant and slightly caramelized; if too dry, drizzle with an extra 1/2 tbsp olive oil.