Viburnum-Inspired Roasted Vegetable Medley

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A colorful medley of roasted vegetables, inspired by the Summer Snowflake Viburnum, with a sweet-savory glaze. This Mediterranean-inspired vegetarian recipe, ready in about 55 minutes, pairs zucchini, 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, diced zucchini
• 2, diced bell peppers
• 1/2, thinly sliced red onion
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tbsp, chopped thyme
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 diced zucchini, 2 diced bell peppers, and 1/2 thinly sliced red onion with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
3. Step 3: In a small bowl, mix 2 tbsp honey, 1 tbsp balsamic vinegar, and 1 tbsp chopped thyme. Drizzle over the vegetables and toss to coat.
4. Step 4: Roast for an additional 5 minutes until the glaze is glossy and the vegetables are golden.