Herb-Infused Vegetable Medley with Lemon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A bright, garden-fresh combination of seasonal vegetables dressed in a zesty lemon-herb dressing. This mediterranean-inspired vegetarian ready in about 15 minutes pairs Carrots, Zucchini, Cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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, peeled and sliced into 1/4-inch coins Carrots
• 1, sliced into 1/4-inch rounds Zucchini
• 1 cup, halved Cherry tomatoes
• 1/4, thinly sliced Red onion
• 2 tbsp, chopped Fresh basil
• 1 tbsp, chopped Fresh parsley
• 2 tbsp Lemon juice
• 3 tbsp Olive oil
• 1 tsp Dijon mustard
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. Step 1: In a large bowl, combine 2 peeled and sliced carrots, 1 sliced zucchini, 1 cup halved cherry tomatoes, and 1/4 thinly sliced red onion. Toss with 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper.
2. Step 2: Let marinate at room temperature for 15 minutes, stirring once halfway through.
3. Step 3: Stir in 2 tbsp chopped fresh basil and 1 tbsp chopped fresh parsley. Serve immediately as a side or over greens.