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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
