One-Pot Vegetable Medley with Fresh Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A colorful mix of seasonal vegetables simmered in herb-infused broth for a simple, nutritious side dish. This American-inspired one-pot recipe, ready in about 35 minutes, pairs Carrots, Zucchini, Bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 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 Carrots
• 1 medium Zucchini
• 1 medium Bell pepper
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tbsp Olive oil
• 1 tbsp Fresh thyme
• 1/4 cup Fresh parsley
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Vegetable broth

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 diced medium onion and 2 minced garlic cloves, sautéing for 2 minutes until fragrant.
2. Step 2: Add 2 peeled and sliced medium carrots, 1 diced medium zucchini, and 1 diced medium bell pepper. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Stir in 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp chopped fresh thyme, 1/4 cup chopped fresh parsley, and 1/2 cup vegetable broth. Cover and simmer for 15-20 minutes until vegetables are tender but still hold their shape.