Herb-Roasted Rainbow Vegetables with Lemon-Dill Sauce

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A colorful medley of roasted vegetables bathed in a tangy sauce made with fresh dill and lemon, ideal for a light yet satisfying meal. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs broccoli florets, zucchini, mixed bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cups broccoli florets
• 2 cups, diced zucchini
• 1 cup, diced mixed bell peppers
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup Greek yogurt
• 1 tbsp, chopped fresh dill
• 1 tbsp lemon juice
• 1/2 tsp garlic powder

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups broccoli florets, 2 cups diced zucchini, 1 cup diced mixed bell peppers, and 1 cup cherry tomatoes with 3 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper in a single layer on a baking sheet.
2. Step 2: Roast for 20-25 minutes until vegetables are tender and edges are golden, stirring once halfway through.
3. Step 3: While vegetables roast, whisk 1/4 cup Greek yogurt, 1 tbsp chopped fresh dill, 1 tbsp lemon juice, 1/2 tsp garlic powder, and 1/4 tsp salt to create the sauce.
4. Step 4: Serve roasted vegetables warm with the lemon-dill sauce drizzled over the top.