Denver Annual Vegetable Medley with Calendula

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

A colorful roasted vegetable medley featuring seasonal vegetables and edible calendula flowers, capturing the garden center's vibrant annuals. This Mediterranean-inspired quick recipe (vegetarian), ready in about 45 minutes, pairs zucchini, yellow squash, 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 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

• 1.5 cups (diced, 1/2-inch cubes) zucchini
• 1.5 cups (diced, 1/2-inch cubes) yellow squash
• 1 cup (diced, 1/2-inch cubes) red bell pepper
• 1 cup (thinly sliced) red onion
• 1/4 cup (picked whole, petals only) calendula flowers
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 1.5 cups diced zucchini, 1.5 cups diced yellow squash, 1 cup diced red bell pepper, and 1 cup sliced red onion. Toss with 3 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp sea salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender and slightly caramelized at the edges.
3. Step 3: Remove from oven and immediately stir in 1/4 cup picked calendula petals, tossing gently to distribute. Let stand for 5 minutes before serving to allow flavors to meld.