Cisco Kid's Rainbow Veggie Medley
A colorful roast of seasonal vegetables coated in garlic-herb oil, designed to dazzle and delight young palates. This American-inspired vegetarian recipe, ready in about 40 minutes, pairs broccoli florets, carrots, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 cups broccoli florets
- 1 cup carrots
- 1 cup bell peppers
- 1 cup zucchini
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 cups broccoli florets, 1 cup sliced carrots, 1 cup sliced bell peppers, and 1 cup sliced zucchini with 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
- Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet and roast for 25 minutes, stirring once after 12 minutes, until edges are golden brown and vegetables are tender-crisp.
- Step 3: Let cool for 5 minutes to allow flavors to meld, then serve warm as a vibrant side dish.
