Best-Kept Vegetable Medley with Herb Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, nutrient-packed roasted vegetable dish where each vegetable shines—'best' in flavor and color with a light, herby dressing. This mediterranean-inspired vegetarian ready in about 40 minutes pairs medium, sliced 1/2-inch thick zucchini, sliced 1/2-inch thick red bell pepper, medium, sliced 1/2-inch thick red onion 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 1/2-inch thick zucchini
• 1, sliced 1/2-inch thick red bell pepper
• 1 medium, sliced 1/2-inch thick red onion
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tbsp balsamic vinegar
• 2 tbsp, chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 sliced zucchinis, 1 sliced red bell pepper, 1 sliced red onion, and 1 cup cherry tomatoes with 3 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried oregano.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring once halfway, until edges are caramelized and tender.
3. Step 3: Transfer roasted vegetables to a bowl. Whisk together 1 tbsp balsamic vinegar and 2 tbsp chopped parsley. Drizzle over vegetables and toss gently until evenly coated. Taste and adjust salt if needed.