Gated Community Vegetable Medley with Lemon-Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant mix of roasted seasonal vegetables tossed in a creamy lemon-tahini dressing for a fresh, satisfying side. This mediterranean (vegan, gluten-free) ready in about 35 minutes pairs zucchini, bell peppers, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 half-moons zucchini
• 2 (1 each red and yellow), sliced into 1/2-inch strips bell peppers
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp maple syrup
• 2 tbsp water

Instructions

1. Step 1: Preheat oven to 425°F. Toss zucchini, bell peppers, and cherry tomatoes with 1 tbsp olive oil, 1 minced garlic clove, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet.
2. Step 2: Roast for 20-25 minutes until vegetables are tender and slightly caramelized, stirring once halfway through.
3. Step 3: While vegetables roast, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 tsp maple syrup, 2 tbsp water, and remaining 1 minced garlic clove until smooth and creamy.
4. Step 4: Transfer roasted vegetables to a serving bowl. Drizzle with tahini dressing and toss gently to coat evenly.
5. Step 5: Season with additional salt and pepper to taste. Serve warm or at room temperature.