Holiday Wreath Vegetable Appetizer

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

A festive, edible centerpiece featuring roasted vegetables arranged in a wreath shape, inspired by City Floral's holiday wreaths. This Mediterranean quick recipe (vegetarian), ready in about 47 minutes, pairs zucchini, red bell pepper, and yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 zucchini
• 1 red bell pepper
• 2 medium yellow squash
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 2 tbsp fresh parsley
• 2 tbsp balsamic glaze

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Instructions

1. Step 1: Preheat oven to 425°F. Cut 2 medium zucchini and 2 medium yellow squash into 1/4-inch thick rounds. Cut 1 red bell pepper into 1/4-inch strips. Arrange all vegetables in a single layer on a parchment-lined baking sheet.
2. Step 2: Drizzle 2 tbsp olive oil over the vegetables, then sprinkle with 1 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp sea salt, and toss gently to coat.
3. Step 3: Roast for 20-22 minutes, flipping halfway through, until vegetables are tender and edges are slightly charred. Remove from oven and let cool for 5 minutes.
4. Step 4: Arrange the roasted vegetables in a circular wreath shape on a large platter, pressing slightly to hold shape. Brush with 2 tbsp balsamic glaze and sprinkle with 2 tbsp chopped fresh parsley just before serving.