Brussels Market Herb-Roasted Vegetable Medley
A vibrant celebration of seasonal produce from Brussels' weekly markets, roasted to caramelized perfection and finished with a fragrant herb vinaigrette. This belgian-inspired vegetarian ready in about 40 minutes pairs halved Cherry tomatoes, cut into 1/4-inch wedges 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
- 1 cup, halved Cherry tomatoes
- 1 medium, sliced into 1/4-inch rounds Zucchini
- 1, seeded and cut into 1-inch strips Red bell pepper
- 1/2, cut into 1/4-inch wedges Red onion
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 tsp, chopped Fresh thyme
- 1/2 tsp, chopped Fresh rosemary
- 1 tbsp Red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp Honey
- 1 tbsp Extra virgin olive oil
Instructions
- Step 1: Preheat oven to 400°F (200°C); toss 1 cup halved cherry tomatoes, 1 medium sliced zucchini, 1 red bell pepper cut into strips, and 1/2 red onion cut into wedges with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp chopped fresh thyme, and 1/2 tsp chopped fresh rosemary on a baking sheet.
- Step 2: Roast for 20-25 minutes until vegetables are tender-crisp and slightly caramelized, stirring once halfway through.
- Step 3: While vegetables roast, whisk 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, and 1 tbsp extra virgin olive oil in a small bowl to make the vinaigrette.
- Step 4: Remove roasted vegetables from oven; drizzle with vinaigrette and toss gently to coat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brussels Market Herb-Roasted Vegetable Medley take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Brussels Market Herb-Roasted Vegetable Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved cherry tomatoes from drying out.
Can I substitute ingredients in Brussels Market Herb-Roasted Vegetable Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brussels Market Herb-Roasted Vegetable Medley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brussels Market Herb-Roasted Vegetable Medley?
Belgian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
