Herb-Roasted Rainbow Vegetables with Lemon Zest
A vibrant medley of seasonal vegetables roasted to perfect tenderness with fresh herbs and a bright citrus finish. This Mediterranean-inspired vegetarian recipe (gluten-free, vegan), ready in about 35 minutes, pairs zucchini, yellow squash, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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
- 200g zucchini
- 200g yellow squash
- 150g red bell pepper
- 150g cherry tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon zest
- 2 tbsp fresh parsley
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Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 200g diced zucchini, 200g diced yellow squash, 150g sliced red bell pepper, and 150g halved cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper on a large baking sheet until evenly coated.
- Step 2: Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and edges are lightly caramelized.
- Step 3: Remove from oven, immediately sprinkle with 1 tbsp lemon zest and 2 tbsp chopped fresh parsley, then toss gently to combine.
