Attachment View Vegetable Medley

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

A colorful assortment of roasted vegetables, each with its own distinct flavor, served together in a single dish for a complete and satisfying side. This mediterranean-inspired vegetarian (gluten-free) ready in about 35 minutes pairs zucchini, red onion, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 1 medium zucchini
• 1 medium red onion
• 1 cup broccoli
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 2 cloves garlic
• 1/2 tsp dried rosemary
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Cut 1 medium zucchini into 1/2-inch thick half-moons and 1 medium red onion into 1/2-inch wedges.
2. Step 2: Toss 1 cup broccoli florets, 1 cup cherry tomatoes, zucchini, and red onion with 2 tbsp olive oil, 2 minced garlic cloves, 1/2 tsp dried rosemary, 1/4 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet, then roast for 20 minutes until edges are golden and tender when pierced with a fork.
4. Step 4: Drizzle 1 tbsp balsamic vinegar over the roasted vegetables and toss gently to coat, then return to oven for 5 more minutes until vinegar caramelizes slightly.
5. Step 5: Remove from oven and let cool for 5 minutes before serving to allow flavors to deepen and vinegar to reduce.