Vegetarian's Best Roasted Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant mix of seasonal vegetables roasted with herbs and lemon zest, creating a colorful side dish that’s both nutritious and deeply flavorful. This mediterranean-inspired vegetarian ready in about 40 minutes pairs medium zucchini, yellow bell peppers, 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

• 2 medium zucchini
• 2 yellow bell peppers
• 1 red onion
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Slice 2 medium zucchini into 1/2-inch thick half-moons, remove seeds from 2 yellow bell peppers, and cut into 1-inch pieces. Thinly slice 1 red onion into rings.
2. Step 2: In a large bowl, toss zucchini, bell peppers, red onion, and 1 cup cherry tomatoes with 3 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried rosemary until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring once halfway through, until vegetables are tender-crisp with slightly caramelized edges.
4. Step 4: Remove from oven and immediately sprinkle with 1 tsp lemon zest, tossing gently to distribute. Let rest for 5 minutes to allow flavors to meld before serving warm.