Oz Emerald Veggie Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, colorful dish inspired by The Wizard of Oz's Land of Oz, featuring rainbow vegetables in a tangy citrus dressing. This mediterranean-inspired vegetarian ready in about 35 minutes pairs zucchini, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 1 medium zucchini
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1 cup halved cherry tomatoes
• 1/4 cup thinly sliced red onion
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Slice 1 medium zucchini into 1/4-inch thick half-moons. Toss with 1/4 cup red bell pepper, 1/4 cup yellow bell pepper, and 1/4 cup red onion. Drizzle with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp dried oregano; spread on a baking sheet.
2. Step 2: Roast for 20 minutes until vegetables are tender and edges are slightly charred, stirring once halfway through.
3. Step 3: While vegetables roast, whisk together 2 tbsp fresh lemon juice, 1 tbsp olive oil, and 1/4 tsp salt in a small bowl.
4. Step 4: Toss roasted vegetables with 1 cup halved cherry tomatoes and 2 tbsp chopped fresh parsley. Drizzle with lemon-olive oil dressing and serve warm or at room temperature.