Before & After Garden Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant dish that transforms raw garden vegetables into a roasted masterpiece with a garden herb dressing. This mediterranean-inspired vegetarian ready in about 35 minutes pairs diced bell pepper, diced red onion, olive oil 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, sliced into 1/4-inch rounds zucchini
• 2 medium, sliced into 1/4-inch rounds yellow squash
• 1, diced bell pepper
• 1/2, diced red onion
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 medium sliced zucchini, 2 medium sliced yellow squash, 1 diced bell pepper, and 1/2 diced red onion with 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a baking sheet.
2. Step 2: Roast for 20 minutes until vegetables are tender and slightly caramelized, stirring once halfway through.
3. Step 3: While vegetables roast, whisk together 2 tbsp fresh parsley, 1 tbsp lemon juice, 1 tbsp red wine vinegar, and 1 tsp Dijon mustard in a small bowl until emulsified.
4. Step 4: Transfer roasted vegetables to a serving dish and drizzle with herb dressing. Toss gently to coat and serve warm.