Oven-Roasted Mediterranean Vegetables with Herbed Quinoa

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant medley of oven-roasted vegetables served over fluffy quinoa infused with fresh herbs and lemon zest. This Mediterranean-inspired New Year's recipe (vegan option), ready in about 40 minutes, pairs zucchini, red bell pepper, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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

• 1 medium (about 7 oz), cut into 1-inch chunks zucchini
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 small, cut into wedges red onion
• 1 cup, halved cherry tomatoes
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 1 tbsp lemon juice

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 medium zucchini (7 oz) cut into 1-inch chunks, 1 large sliced red bell pepper, 1 small red onion cut into wedges, and 1 cup halved cherry tomatoes with 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread vegetables in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
3. Step 3: While vegetables roast, rinse 3/4 cup quinoa under cold water. In a medium saucepan, bring 1 1/2 cups vegetable broth to a boil, add quinoa, reduce heat to low, and cover. Simmer for 15 minutes until liquid is absorbed, then fluff with a fork.
4. Step 4: Stir 2 tbsp chopped fresh parsley, 1 tsp lemon zest, and 1 tbsp lemon juice into the cooked quinoa.
5. Step 5: Serve the roasted vegetables over the herbed quinoa while warm.