True Mediterranean Roasted Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, authentic vegetable dish featuring seasonal produce roasted with olive oil and herbs, embodying the Mediterranean diet's essence. This mediterranean-inspired vegetarian ready in about 45 minutes pairs medium zucchini, medium yellow squash, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 zucchini
• 2 medium yellow squash
• 2 cups cherry tomatoes
• 1 medium red onion
• 3 tbsp olive oil
• 1 tsp dried oregano
• 3 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Cut 2 medium zucchini and 2 medium yellow squash into 1/2-inch rounds, and slice 1 medium red onion into 1/2-inch wedges.
2. Step 2: In a large bowl, toss zucchini, yellow squash, 2 cups cherry tomatoes, and red onion wedges with 3 tbsp olive oil, 1 tsp dried oregano, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet, ensuring they aren't crowded.
4. Step 4: Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender and caramelized at edges (test by piercing a zucchini slice with a fork).
5. Step 5: Remove from oven, sprinkle with additional 1/2 tsp dried oregano and a pinch of black pepper, then serve warm.