Best-Roasted Vegetable Salad with Lemon Vinaigrette

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

Rainbow vegetables roasted to caramelized perfection, tossed in a bright lemon-dill dressing. This salad is the best way to transform seasonal produce into a vibrant, nutrient-packed meal. This mediterranean-inspired salads (vegetarian) ready in about 40 minutes pairs medium zucchini, red bell pepper, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 lemon
• 1 tbsp dill
• 1 tbsp red wine vinegar
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 diced medium zucchini, 1 sliced red bell pepper, and 1 cup cherry tomatoes with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a sheet pan.
2. Step 2: Roast for 20-25 minutes until vegetables are tender-crisp and edges are lightly charred, stirring once halfway through.
3. Step 3: While vegetables roast, whisk 1 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tbsp chopped fresh dill, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Toss roasted vegetables with 2 tbsp lemon vinaigrette and 1/4 cup fresh chopped dill just before serving.