Oven-Roasted Rainbow Vegetables with Lemon-Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant medley of seasonal vegetables roasted to caramelized perfection, finished with a bright, nutty dressing that enhances their natural sweetness. This mediterranean-inspired vegetarian (gluten-free) ready in about 43 minutes blends medium zucchini, red bell pepper, cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 215 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 zucchini
• 1 red bell pepper
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 lemon
• 3 tbsp tahini
• 2 cloves garlic
• 1 tsp maple syrup

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Cut 1 medium zucchini and 1 red bell pepper into 1/2-inch thick slices, then toss with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper in a large bowl.
2. Step 2: Spread the vegetables in a single layer on a parchment-lined baking sheet. Roast for 20 minutes until edges are golden and tender, then add 1 cup cherry tomatoes and return to oven for 8 minutes until tomatoes burst.
3. Step 3: While vegetables roast, whisk 3 tbsp tahini, juice of 1 lemon, 2 minced garlic cloves, 1 tsp maple syrup, and 2 tbsp water in a small bowl until smooth and creamy.