Mediterranean Herb-Roasted Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, one-pot stew featuring rainbow vegetables simmered in a fragrant herb-infused tomato broth with a touch of lemon zest. This mediterranean-inspired vegetarian (gluten-free) ready in about 60 minutes pairs cherry tomatoes, finely chopped red onion, (14 oz) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 medium, diced into 1/2-inch cubes zucchini
• 2 medium, diced into 1/2-inch cubes yellow squash
• 1 cup cherry tomatoes
• 1, diced into 1/2-inch cubes red bell pepper
• 1/2, finely chopped red onion
• 1 can (15 oz), drained and rinsed cannellini beans
• 1 can (14 oz) diced tomatoes
• 1 1/2 cups vegetable broth
• 1 tsp, finely chopped fresh rosemary
• 1 tsp, finely chopped fresh thyme
• 1 tsp lemon zest
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss zucchini, yellow squash, bell pepper, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes until vegetables are tender and slightly caramelized at the edges.
2. Step 2: While vegetables roast, heat 1 tbsp olive oil in a large Dutch oven over medium heat. Add red onion and cook for 3 minutes until softened but not browned.
3. Step 3: Stir in rosemary, thyme, and garlic (2 cloves, minced), cooking for 1 minute until aromatic.
4. Step 4: Add diced tomatoes, vegetable broth, and cannellini beans. Bring to a gentle simmer, then reduce heat to low and cover.
5. Step 5: After 10 minutes, remove the pot from heat. Stir in roasted vegetables, lemon zest, and remaining 1/4 tsp black pepper. Simmer uncovered for 5 minutes to meld flavors.
6. Step 6: Taste and adjust salt or pepper if needed. Serve hot with a drizzle of extra virgin olive oil.