K-BID Veggie Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant mix of roasted vegetables and quinoa, perfect for bidding on healthy meals at K-BID auctions. This mediterranean-inspired vegetarian (vegetarian) ready in about 60 minutes pairs quinoa, medium zucchini, bell peppers 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 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 cup quinoa
• 1 medium zucchini
• 2 bell peppers
• 1 red onion
• 3 tbsp olive oil
• 3 cloves garlic
• 1 lemon
• 2 tbsp fresh parsley
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 cup quinoa with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Spread on a baking sheet and roast for 15 minutes.
2. Step 2: Meanwhile, dice 1 zucchini, 2 bell peppers, and 1 red onion into 1/2-inch cubes. In a large bowl, toss with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp pepper.
3. Step 3: Spread the vegetables on a second baking sheet. Roast for 25-30 minutes until tender and caramelized. Squeeze juice from 1 lemon over the quinoa and vegetables. Stir in 2 tbsp chopped fresh parsley before serving.