Herb-Roasted Rainbow Vegetables with Lemon-Dill Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Frequently asked questions

How long does Herb-Roasted Rainbow Vegetables with Lemon-Dill Sauce take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Roasted Rainbow Vegetables with Lemon-Dill Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.

Can I substitute ingredients in Herb-Roasted Rainbow Vegetables with Lemon-Dill Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Roasted Rainbow Vegetables with Lemon-Dill Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Herb-Roasted Rainbow Vegetables with Lemon-Dill Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes