One-Pan Lemon Herb Roasted Vegetables with Quinoa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, nutrient-packed side dish featuring seasonal vegetables roasted to perfection with lemon and herbs, served over fluffy quinoa for a complete meal. This mediterranean-inspired vegetarian ready in about 45 minutes pairs zucchini, bell peppers, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, cut into 1/2-inch cubes zucchini
• 2, cut into 1/2-inch strips bell peppers
• 1 medium, cut into 1/2-inch wedges red onion
• 1 pint cherry tomatoes
• 3 tbsp olive oil
• 1, zested and juiced lemon
• 1 tsp dried oregano
• 1 cup, uncooked quinoa
• 2 cups vegetable broth
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium cubed zucchini, 2 bell peppers, 1 medium red onion, and 1 pint cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, and lemon zest in a large roasting pan.
2. Step 2: Roast for 20 minutes until vegetables are tender and slightly caramelized, stirring once halfway through.
3. Step 3: Meanwhile, rinse 1 cup uncooked quinoa under cold water. In a saucepan, combine quinoa with 2 cups vegetable broth and 1 tbsp lemon juice. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
4. Step 4: Fluff quinoa with a fork and stir in 2 tbsp chopped fresh parsley.
5. Step 5: Remove roasted vegetables from oven and stir in remaining 1 tbsp olive oil and 1 tbsp lemon juice. Serve vegetables over quinoa, garnishing with extra parsley if desired.