Jones' Rainbow Vegetable Medley

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant roasted vegetable mixture with garlic and herbs, showcasing the colorful diversity of seasonal produce in a simple, healthy side dish. This American-inspired vegetarian recipe, ready in about 45 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 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

• 1 medium zucchini
• 1 medium yellow squash
• 1 red bell pepper
• 1 cup cherry tomatoes
• 1/2 cup diced red onion
• 3 tbsp olive oil
• 2 cloves minced garlic
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Dice 1 medium zucchini and 1 medium yellow squash into 1/2-inch cubes. Dice 1 red bell pepper into 1/2-inch cubes. Halve 1 cup cherry tomatoes and dice 1/2 cup red onion.
2. Step 2: In a large bowl, combine diced zucchini, yellow squash, red bell pepper, cherry tomatoes, and red onion. Toss with 3 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Spread mixture in a single layer on a baking sheet. Roast for 25-30 minutes, stirring once halfway, until vegetables are tender and edges are slightly caramelized with a golden-brown hue.
4. Step 4: Transfer to a serving dish and let cool for 5 minutes before serving. Vegetables should be tender but retain their shape with a slight char on the edges.