Denver Perennial Garden Vegetable Medley

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

A colorful medley of seasonal garden vegetables tossed with fresh herbs, finished with a light lemon-ginger glaze. This american-inspired vegetarian ready in about 25 minutes pairs diced into 1/2-inch cubes Zucchini, diced into 1/2-inch cubes Yellow squash, thinly sliced Red bell pepper 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

• 1 cup, diced into 1/2-inch cubes Zucchini
• 1 cup, diced into 1/2-inch cubes Yellow squash
• 1/2 cup, thinly sliced Red bell pepper
• 2 tbsp, finely sliced Fresh chives
• 1 tbsp, finely chopped Fresh dill
• 1 tbsp Lemon juice
• 1 tsp, finely grated Ginger
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Add zucchini, yellow squash, and red bell pepper, then season with salt and pepper. Sauté for 8 minutes, stirring occasionally, until vegetables are tender-crisp and slightly golden at the edges.
2. Step 2: Stir in grated ginger and cook for 1 minute until fragrant. Remove from heat and immediately add lemon juice, chives, and dill, stirring to combine.
3. Step 3: Taste and adjust seasoning, adding more salt if needed. Serve warm or at room temperature as a side dish, ensuring vegetables remain vibrant and slightly crisp.