Classic Coupe Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Vibrant roasted seasonal vegetables with garlic-herb glaze, tender-crisp and bursting with Mediterranean flavors. This mediterranean-inspired vegetarian (mediterranean) ready in about 35 minutes pairs broccoli florets, diced zucchini, halved cherry tomatoes 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 diced zucchini
• 1 cup halved cherry tomatoes
• 1 cup diced red bell pepper
• 2 tbsp olive oil
• 2 minced garlic cloves
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss broccoli, zucchini, cherry tomatoes, and diced bell pepper in a large bowl.
2. Step 2: Add 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper to vegetables; toss until evenly coated.
3. Step 3: Spread mixture in a single layer on a parchment-lined baking sheet and roast for 20 minutes, stirring once halfway through, until edges are golden and vegetables are tender-crisp.
4. Step 4: Check for doneness by piercing a broccoli floret with a fork; it should yield easily but retain slight crunch.