Mixed Vegetable Medley with Herb Oil
A vibrant blend of seasonal vegetables tossed in a fragrant herb-infused oil, perfect for a simple yet flavorful side dish. This mediterranean-inspired vegetarian ready in about 40 minutes pairs medium zucchini, medium yellow squash, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 zucchini
- 2 medium yellow squash
- 1 cup cherry tomatoes
- 1 red bell pepper
- 3 tablespoons olive oil
- 2 cloves garlic
- 2 tablespoons fresh basil
- 1 tablespoon fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Dice zucchini, yellow squash, and red bell pepper into 1/2-inch pieces. Halve cherry tomatoes. Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Step 2: Add diced vegetables and cook for 8 minutes, stirring occasionally, until slightly tender. Add minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, cooking for 1 minute until fragrant.
- Step 3: Stir in 1 tablespoon chopped basil, 1 tablespoon chopped oregano, and 1 tablespoon olive oil. Cook for 2 more minutes until vegetables are tender-crisp, then serve warm.
Frequently asked questions
How long does Mixed 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 Mixed 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 medium zucchini from drying out.
Can I substitute ingredients in Mixed 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 Mixed 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 Mixed 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
