Clinical Nurse Specialist's Veggie Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, colorful side dish of roasted seasonal vegetables with garlic and herbs. This mediterranean-inspired vegetarian (gluten-free) ready in about 30 minutes pairs broccoli, carrots, red bell pepper 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 rice, quinoa, or a quick salad. 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
• 2 medium carrots
• 1 red bell pepper
• 1 zucchini
• 2 tbsp olive oil
• 2 garlic cloves
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Cut 2 cups broccoli florets and 2 peeled, diced carrots into even 1/2-inch pieces. Slice 1 red bell pepper and 1 zucchini into 1/2-inch thick pieces.
2. Step 2: Place all vegetables in a large bowl, then add 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper. Toss until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet, ensuring pieces aren't overlapping.
4. Step 4: Roast for 20 minutes, stirring once halfway through, until vegetables are tender-crisp and have golden-brown edges.
5. Step 5: Remove from oven and let cool for 3 minutes before serving to allow flavors to meld.