What Was the Best Choice? Roasted Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant mix of seasonal vegetables roasted to caramelized perfection, where each bite offers a balance of sweet, earthy, and savory notes. This mediterranean-inspired vegetarian ready in about 45 minutes pairs zucchini, red bell pepper, 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, cut into 1-inch cubes zucchini
• 1, cut into 1-inch pieces red bell pepper
• 1, cut into 1-inch wedges red onion
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 3 cloves, minced garlic
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 cups zucchini cubes, 1 cup red bell pepper pieces, 1 cup red onion wedges, and 1 cup cherry tomatoes with 3 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried rosemary in a large bowl until evenly coated.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender-crisp with golden-brown edges and tomatoes have burst slightly.
3. Step 3: Remove from oven and let rest for 5 minutes. The vegetables should be deeply aromatic with softened edges and vibrant colors—perfect for pairing with grain bowls or as a side.