Tomato-Basil Vegetable Medley with Fresh Herbs
A vibrant dish of roasted vegetables bathed in a simple tomato-basil sauce, bursting with natural sweetness and fresh herb flavors that require no added sugar. This italian-inspired sheet pan (whole30, vegetarian) ready in about 40 minutes pairs zucchini, yellow squash, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 zucchini
- 1 medium yellow squash
- 1 bell pepper
- 1 cup cherry tomatoes
- 2 tbsp avocado oil
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 1/2 tsp dried oregano
- 1/4 cup tomato paste
- 1/4 cup water
- pinch salt
- pinch pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Toss 1 medium zucchini (sliced into 1/2-inch thick rounds), 1 medium yellow squash (sliced into 1/2-inch thick rounds), and 1 red bell pepper (sliced into strips) with 1 tbsp avocado oil in a large bowl.
- Step 2: Spread the vegetables in a single layer on a baking sheet and roast for 15 minutes until slightly softened. Remove the baking sheet from the oven and add 1 cup cherry tomatoes to the vegetables. Drizzle with the remaining 1 tbsp avocado oil, then sprinkle with salt, pepper, 1/2 tsp dried oregano, and half of the fresh basil and parsley.
- Step 3: Return the baking sheet to the oven and roast for an additional 10 minutes until the tomatoes are bursting. While the vegetables roast, combine 1/4 cup tomato paste and 1/4 cup water in a small bowl, whisking until smooth. After roasting, remove the vegetables from the oven and toss with the tomato paste mixture. Sprinkle with the remaining fresh basil and parsley.
Frequently asked questions
How long does Tomato-Basil Vegetable Medley with Fresh Herbs take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tomato-Basil Vegetable Medley with Fresh Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.
Can I substitute ingredients in Tomato-Basil Vegetable Medley with Fresh Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tomato-Basil Vegetable Medley with Fresh Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tomato-Basil Vegetable Medley with Fresh Herbs whole30?
Yes — this recipe is tagged whole30, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This was the perfect side for our grilled chicken. The fresh herbs really made it pop!
- ★★★★☆
My family devoured this! So easy to make on a busy weeknight.
- ★★★★☆
The fresh basil made all the difference. A great recipe for a light dinner.
