New Furni Roasted Vegetable Medley with Garlic Aioli

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A colorful assortment of seasonal vegetables roasted until caramelized, served with a creamy garlic aioli for a satisfying vegetarian side dish. This mediterranean-inspired vegetarian ready in about 30 minutes pairs broccoli florets, zucchini, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 cups broccoli florets
• 1 cup zucchini
• 1 cup bell peppers
• 1/2 cup red onion
• 2 tbsp olive oil
• 1 clove garlic
• 3 tbsp mayonnaise
• 1 tsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 2 cups broccoli florets, 1 cup zucchini, 1 cup bell peppers, and 1/2 cup red onion with 2 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp dried oregano until evenly coated.
2. Step 2: Spread vegetables in a single layer on a baking sheet; roast for 20 minutes, stirring once after 10 minutes, until edges are golden and vegetables are tender-crisp.
3. Step 3: While vegetables roast, mince 1 garlic clove and mix with 3 tbsp mayonnaise, 1 tsp lemon juice, and 1/4 tsp salt to make aioli; let sit for 5 minutes to meld flavors.
4. Step 4: Transfer roasted vegetables to a serving dish, drizzle with aioli, and serve warm; the vegetables should be tender with a slight char and the aioli should coat the back of a spoon.