Minimalist Vegetable Medley with Herb Oil
A vibrant platter of seasonal vegetables roasted to perfection, drizzled with a simple herb-infused olive oil, inspired by the clean lines of modern home design. This mediterranean-inspired vegetarian ready in about 40 minutes pairs (about 150g) Cherry tomatoes, (30ml) Olive oil, Salt 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 medium (about 12 oz / 340g), sliced into 1/4-inch thick half-moons Zucchini
- 2 medium (about 12 oz / 340g), sliced into 1/4-inch thick half-moons Yellow squash
- 1 cup (about 150g) Cherry tomatoes
- 2 tbsp (30ml) Olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 2 tbsp finely chopped Fresh basil
- 1 tsp finely chopped Fresh oregano
- 1/2 tsp Lemon zest
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 12 oz zucchini, 12 oz yellow squash, and 1 cup cherry tomatoes with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a large bowl. Spread in a single layer on a parchment-lined baking sheet.
- Step 2: Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until vegetables are tender and slightly caramelized at the edges.
- Step 3: While vegetables roast, combine 2 tbsp chopped fresh basil, 1 tsp chopped fresh oregano, and 1/2 tsp lemon zest in a small bowl. Whisk in an additional 1 tbsp olive oil until well combined to make the herb oil.
- Step 4: Transfer roasted vegetables to a serving platter. Drizzle with the herb oil mixture and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Minimalist Vegetable Medley with Herb Oil take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Minimalist Vegetable Medley with Herb Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 150g) cherry tomatoes from drying out.
Can I substitute ingredients in Minimalist Vegetable Medley with Herb Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Minimalist Vegetable Medley with Herb Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Minimalist Vegetable Medley with Herb Oil?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
