Golden Garden Vegetable Medley

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant roasted vegetable medley featuring seasonal produce grown in Denver's Golden greenhouse, seasoned with garden herbs and garlic. This American-inspired vegetarian recipe, ready in about 40 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 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

• 1 medium Zucchini
• 1 medium Yellow squash
• 1 Red bell pepper
• 1 cup Cherry tomatoes
• 1/2 Yellow onion
• 3 cloves Garlic
• 1 tbsp Fresh thyme
• 3 tbsp Olive oil
• 1 tsp Dried oregano
• 1/2 tsp Kosher salt
• 1/4 tsp Cracked black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Cut 1 medium zucchini and 1 medium yellow squash into 1/2-inch thick slices. Cut 1 red bell pepper into 1-inch pieces and remove seeds. Quarter 1/2 yellow onion into wedges.
2. Step 2: Place all vegetables on a large baking sheet. Add 3 cloves minced garlic, 1 tbsp fresh thyme, 1 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp cracked black pepper. Drizzle with 3 tbsp olive oil and toss until vegetables are evenly coated.
3. Step 3: Spread vegetables in a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and edges are golden brown with slight caramelization.
4. Step 4: Transfer to a serving dish and serve warm as a side or over grilled chicken for a complete meal.