Walmart+ Delivery-Style Roasted Vegetable Medley

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A vibrant sheet pan roast of seasonal vegetables with garlic and herbs. This Mediterranean-inspired sheet-pan recipe (vegetarian), ready in about 35 minutes, pairs zucchini, red bell pepper, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 115 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, sliced into 1/2-inch half-moons zucchini
• 1, thinly sliced red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1/2 tsp dried rosemary
• 1/4 tsp salt
• 1/8 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 425°F (220°C). Toss zucchini, bell pepper, and cherry tomatoes with 1 tbsp olive oil, minced garlic, rosemary, salt, and pepper on a large sheet pan.
2. Step 2: Roast for 15 minutes, then flip vegetables with a spatula to ensure even browning.
3. Step 3: Drizzle with remaining 1 tbsp olive oil and return to oven for 10-12 minutes until vegetables are tender and edges are lightly charred.
4. Step 4: Remove from oven, let rest for 2 minutes, then serve immediately as a side dish.