Best-Kept Secret Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, nutrient-packed vegetable blend that proves the 'best' flavors come from simple, fresh ingredients cooked with care. This mediterranean-inspired vegetarian ready in about 40 minutes pairs medium zucchini, medium yellow squash, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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 zucchini
• 2 medium yellow squash
• 1 red bell pepper
• 1/2 red onion
• 3 cloves garlic
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Cut 2 medium zucchini and 2 medium yellow squash into 1/2-inch thick half-moons. Thinly slice 1 red bell pepper and 1/2 red onion into rings.
2. Step 2: Place all vegetables in a large bowl and toss with 3 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring once halfway through, until edges are golden and tender when pierced with a fork.
4. Step 4: Remove from oven and sprinkle with 1 tbsp lemon juice. Toss gently to coat. Let cool for 5 minutes before serving to allow flavors to meld.