Minnesota Estate Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant side dish featuring fresh garden vegetables, roasted to caramelized perfection with herb-infused olive oil. This american-inspired vegetarian ready in about 30 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 140 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, sliced into 1/2-inch thick rounds zucchini
• 2 medium, sliced into 1/2-inch thick rounds yellow squash
• 1, thinly sliced red bell pepper
• 1/2, thinly sliced red onion
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 2 cloves, minced garlic
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Place sliced zucchini, yellow squash, red bell pepper, and red onion in a large bowl.
2. Step 2: Drizzle with 2 tbsp olive oil, sprinkle with dried rosemary, minced garlic, salt, and black pepper. Toss gently until vegetables are evenly coated.
3. Step 3: Transfer to a parchment-lined baking sheet in a single layer. Roast for 20 minutes, flipping halfway through, until vegetables are tender and edges are golden brown.
4. Step 4: Drizzle with remaining 1 tbsp olive oil and serve warm, garnished with extra rosemary if desired.