Herb-Roasted Rainbow Vegetables with Lemon-Dill Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Vibrant bell peppers, zucchini, and carrots roasted until caramelized, topped with a bright lemon-dill vinaigrette. This american-inspired vegetarian (gluten-free) ready in about 50 minutes blends bell peppers, medium zucchini, medium carrots into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 cup bell peppers
• 1 medium zucchini
• 2 medium carrots
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tbsp dill
• 1 clove garlic

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 cup sliced bell peppers, 1 medium sliced zucchini, 2 medium sliced carrots, and 1 cup cherry tomatoes with 2 tbsp olive oil, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper on a large baking sheet.
2. Step 2: Roast for 20-25 minutes, stirring once halfway, until vegetables are tender and edges are lightly browned.
3. Step 3: While vegetables roast, whisk together 1 tbsp lemon juice, 1 tbsp chopped dill, and 1 minced garlic clove in a small bowl.
4. Step 4: Drizzle the lemon-dill dressing over the roasted vegetables and serve warm.