Brush Trimmer Veggie Medley

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

A vibrant mix of roasted seasonal vegetables with a fresh herb brush, featuring colorful bell peppers, zucchini, and cherry tomatoes. This american-inspired vegetarian ready in about 40 minutes pairs sliced into thin strips red bell pepper, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 1/2-inch thick rounds zucchini
• 2 medium, sliced into 1/2-inch thick rounds yellow squash
• 1, sliced into thin strips red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh basil

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium zucchini (sliced into 1/2-inch thick rounds), 2 medium yellow squash (sliced into 1/2-inch thick rounds), 1 red bell pepper (sliced into thin strips), and 1 cup cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized at the edges.
3. Step 3: Remove from oven and sprinkle with 2 tbsp fresh basil, chopped, before serving.