Fun-Filled Rainbow Veggie Medley

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

Roasted vegetables coated in vibrant spice blends that create a color-coded feast for the eyes and palate. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs medium zucchini, red bell pepper, medium carrot 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 "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 zucchini
• 1 red bell pepper
• 3 medium carrot
• 2 medium yellow squash
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 3 tablespoons olive oil
• 1/2 teaspoon coarse sea salt

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Trim and cut 2 medium zucchini into 1/2-inch half-moons, 1 red bell pepper into 1-inch strips, 3 medium carrots into 1/4-inch coins, and 2 medium yellow squash into 1/2-inch half-moons.
2. Step 2: Divide vegetables into four equal piles. Toss one pile with 1/2 teaspoon turmeric and 1 tablespoon olive oil until coated; spread on a parchment-lined baking sheet and sprinkle with 1/4 teaspoon coarse sea salt.
3. Step 3: Repeat step 2 with the second pile using 1 teaspoon paprika and 1 tablespoon olive oil, the third with 1/2 teaspoon cumin and 1 tablespoon olive oil, and the fourth with 1 tablespoon olive oil only (for natural color).
4. Step 4: Roast all piles on separate sheets for 20-25 minutes, flipping halfway, until edges are crispy and vegetables are tender when pierced with a fork—check each sheet for doneness as colors cook at different rates.