Williams' Harvest Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A colorful, seasonal vegetable medley featuring roasted root vegetables and fresh herbs for a vibrant side dish. This mediterranean-inspired vegetarian (vegan option) ready in about 50 minutes pairs sweet potatoes, carrots, red bell peppers 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 sweet potatoes
• 3 medium carrots
• 2 red bell peppers
• 1 medium zucchini
• 3 tbsp olive oil
• 1 tbsp fresh thyme
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp lemon zest

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Peel and cut sweet potatoes and carrots into 1/2-inch cubes; slice bell peppers into 1/2-inch strips and zucchini into 1/2-inch half-moons.
2. Step 2: Place vegetables in a large bowl, then drizzle with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper; toss until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet and roast for 20 minutes until edges begin to brown.
4. Step 4: While vegetables roast, mince garlic and chop thyme leaves. After 20 minutes, remove sheet from oven, toss vegetables, then sprinkle with garlic and thyme.
5. Step 5: Return to oven and roast for 15 more minutes until vegetables are tender and caramelized at the edges.
6. Step 6: Remove from oven, drizzle with remaining 1 tbsp olive oil and lemon zest, then toss gently to combine before serving.