Yahoo! Mediterranean Roasted Vegetable Medley

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant mix of seasonal vegetables roasted until caramelized, seasoned with herbs and olive oil for a colorful, nutrient-packed side dish. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs cherry tomatoes, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 cups cherry tomatoes
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, sliced into strips red bell pepper
• 1 medium, cut into 1-inch wedges onion
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• to taste salt
• to taste black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F (220°C).
2. Step 2: Toss 2 cups cherry tomatoes, 1 cup sliced zucchini, 1 cup sliced red bell pepper, and 1 cup onion wedges with 3 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, salt, and black pepper on a large baking sheet.
3. Step 3: Spread vegetables in a single layer and roast for 20-25 minutes, stirring once halfway through, until tender and slightly caramelized at the edges.
4. Step 4: Remove from oven and immediately sprinkle with 2 tbsp chopped fresh parsley before serving.