Herb-Roasted Rainbow Vegetables with Lemon-Tahini Drizzle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A vibrant medley of seasonal vegetables roasted to caramelized perfection, finished with a zesty tahini dressing that brightens every bite. This mediterranean-inspired vegetarian (gluten-free, vegan) ready in about 40 minutes pairs carrots, zucchini, red bell pepper 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 rice, quinoa, or a quick salad. 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, peeled and cut into 1/2-inch thick rounds carrots
• 1 medium, sliced into 1/2-inch thick half-moons zucchini
• 1, seeded and cut into 1-inch pieces red bell pepper
• 1 cup, halved cherry tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp water
• 1 tbsp, finely chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium peeled carrots cut into 1/2-inch thick rounds, 1 medium zucchini sliced into 1/2-inch thick half-moons, 1 red bell pepper cut into 1-inch pieces, and 1 cup cherry tomatoes halved with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet and roast for 25-30 minutes, flipping once halfway, until edges are caramelized and tender.
3. Step 3: While vegetables roast, whisk 1/4 cup tahini, 2 tbsp lemon juice, 1 tbsp water, and a pinch of salt in a small bowl until smooth and creamy. Stir in 1 tbsp fresh parsley.
4. Step 4: Serve roasted vegetables drizzled with tahini dressing immediately.