Colorado Perennial Veggie Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A colorful medley of seasonal vegetables and herbs from City Floral's perennial selection, roasted to perfection. This american-inspired vegetarian (vegetarian) ready in about 65 minutes pairs medium, diced zucchini, large, diced bell pepper, small, diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, diced zucchini
• 1 large, diced bell pepper
• 1 small, diced red onion
• 4 cups, fresh spinach
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1 tsp, fresh or 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Step 2: Toss 2 diced zucchini, 1 diced bell pepper, and 1 diced red onion with 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Spread the vegetables in an even layer and roast for 25-30 minutes until tender and slightly caramelized.
4. Step 4: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 4 cups fresh spinach and sauté for 3-4 minutes until wilted.
5. Step 5: Combine roasted vegetables and spinach, then serve warm as a side dish or over rice.