Vegetable Sheet Pan with Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A colorful array of roasted vegetables and herbs, caramelized to perfection on a single sheet pan for an easy, one-pan meal that's bursting with flavor. This mediterranean-inspired sheet pan ready in about 40 minutes pairs cherry tomatoes, olive oil, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 (about 150g), diced into 1/2-inch cubes zucchini
• 1 medium (about 150g), diced into 1/2-inch cubes yellow squash
• 1 cup cherry tomatoes
• 1/2, sliced into 1/2-inch thick rings red onion
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss the diced zucchini, yellow squash, cherry tomatoes, and red onion with 2 tbsp olive oil, 1 tbsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper on a large rimmed baking sheet.
2. Step 2: Spread the vegetables in a single layer and roast for 25-30 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized around the edges.
3. Step 3: Remove from the oven and immediately sprinkle with 1/4 cup chopped fresh parsley before serving.