Herb-Buttered Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A vibrant mix of seasonal vegetables tossed in garlic herb butter until perfectly tender and aromatic. This mediterranean-inspired vegetarian ready in about 20 minutes pairs medium, sliced 1/4-inch thick zucchini, medium, sliced 1/4-inch thick red onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 1/4-inch thick zucchini
• 2, any color, sliced 1/4-inch thick bell peppers
• 1 medium, sliced 1/4-inch thick red onion
• 2 cloves, minced garlic
• 3 tbsp unsalted butter
• 2 tbsp, chopped fresh parsley
• 1 tsp, chopped fresh thyme
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Heat a large skillet over medium heat. Add the sliced zucchini, bell peppers, and red onion, and cook for 7 minutes, stirring occasionally, until vegetables begin to soften.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Reduce heat to medium-low, then stir in 3 tablespoons unsalted butter, 2 tablespoons fresh parsley, 1 teaspoon fresh thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Toss the vegetables until coated and the butter is melted, about 2 minutes.
4. Step 4: Continue cooking for 2 more minutes until vegetables are tender-crisp and coated in glossy herb butter, stirring gently to avoid breaking them.