Designed Vegetable Medley with Lemon-Herb Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant mix of roasted vegetables artfully arranged to resemble a garden layout, tossed in a bright lemon-herb dressing. This general-inspired vegetarian (vegetarian) ready in about 35 minutes blends cherry tomatoes, (thinly sliced) red onion, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 (sliced into 1/4-inch rounds) zucchini
• 1 large (sliced into thin strips) bell pepper
• 1 cup cherry tomatoes
• 1/2 cup (thinly sliced) red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp (chopped) fresh parsley
• 1 tbsp (chopped) fresh dill
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 medium sliced zucchini, 1 large sliced bell pepper, 1 cup cherry tomatoes, and 1/2 cup sliced red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in a single layer on a baking sheet.
2. Step 2: Roast for 20 minutes until vegetables are tender and slightly caramelized, stirring once halfway through.
3. Step 3: In a small bowl, whisk together 1 tbsp lemon juice, 2 tbsp chopped parsley, and 1 tbsp chopped dill. Pour over roasted vegetables and toss gently to coat.
4. Step 4: Arrange vegetables in a circular pattern on a serving platter to resemble a garden layout.