Deal of the Day Vegetable Medley

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant mix of seasonal vegetables roasted with herbs, finished with a citrus zest finish. This Mediterranean vegetarian recipe, ready in about 32 minutes, pairs zucchini, bell peppers, and cherry tomatoes 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 "Build a week of meals around this recipe" 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 medium (1 lb) zucchini, sliced into 1/2-inch half-moons
• 1 red bell peppers, 1 yellow (1 cup total, diced)
• 1 pint (8 oz) cherry tomatoes, halved
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp lemon zest

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium sliced zucchini, 1 cup diced bell peppers, and 8 oz halved cherry tomatoes with 3 tbsp olive oil, 1 tsp dried oregano, and 1/4 tsp salt.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20 minutes until edges are caramelized and tomatoes burst.
3. Step 3: Remove from oven, sprinkle with 1 tsp lemon zest, and toss gently. Return to oven for 2 minutes to activate the zest aroma.
4. Step 4: Serve warm as a side or over quinoa for a complete meal.