Johnson's Global Veggie Medley

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant mix of vegetables from around the world, lightly sautéed and tossed in a citrus-herb dressing. This Fusion-inspired vegetarian recipe, ready in about 27 minutes, pairs broccoli florets, cauliflower florets, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
• 1 cup cauliflower florets
• 1 medium, diced zucchini
• 1, diced red bell pepper
• 1, diced yellow bell pepper
• 2 tbsp olive oil
• 1 small, thinly sliced red onion
• 3 cloves, minced garlic
• 2 tbsp lemon juice
• 1 tbsp, chopped fresh dill
• 1 tbsp, chopped fresh parsley
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small thinly sliced red onion and 3 minced garlic cloves, and cook for 2 minutes until fragrant.
2. Step 2: Add 2 cups broccoli florets, 1 cup cauliflower florets, 1 diced zucchini, 1 diced red bell pepper, and 1 diced yellow bell pepper. Stir to combine and cook for 8 minutes until vegetables are tender-crisp.
3. Step 3: Remove from heat and stir in 2 tbsp fresh lemon juice, 1 tbsp chopped fresh dill, 1 tbsp chopped fresh parsley, and salt and pepper to taste. Toss gently to coat all vegetables.