Half-Roasted Vegetable Medley with Lemon-Herb Dressing

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

A vibrant side dish featuring vegetables roasted until golden at one end and raw at the other, finished with a bright lemon-herb dressing that highlights their natural flavors. This Mediterranean-inspired vegetarian recipe, ready in about 25 minutes, pairs zucchini, red bell pepper, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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, sliced into 1/2-inch thick rounds zucchini
• 1, thinly sliced red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 2 tbsp finely chopped fresh parsley
• 1/4 tsp salt
• 1/8 tsp black pepper

Baking dishes worth owning for casseroles like this → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium sliced zucchini rounds, 1 thinly sliced red bell pepper, and 1 cup cherry tomatoes with 2 tbsp olive oil and 2 minced garlic cloves. Spread half of the mixture (zucchini and bell pepper) in a single layer on a parchment-lined baking sheet, leaving the tomatoes raw and separate.
2. Step 2: Roast the zucchini and bell pepper for 15 minutes until golden around the edges and tender, then remove from oven. Keep the tomatoes raw for contrast.
3. Step 3: In a small bowl, whisk together 1 tbsp lemon juice, 1/2 tsp dried oregano, 2 tbsp chopped parsley, 1/4 tsp salt, and 1/8 tsp black pepper to make the dressing.
4. Step 4: Gently combine the roasted vegetables with the raw cherry tomatoes. Drizzle with the lemon-herb dressing and toss until evenly coated. Serve warm or at room temperature.