Oz's Colorful Veggie Bowl

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

A vibrant medley of roasted vegetables in a creamy dill sauce, inspired by the Land of Oz's kaleidoscope of colors, served with quinoa for a healthy, satisfying meal. This american-inspired vegetarian ready in about 40 minutes pairs cherry tomatoes, broccoli florets, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 cups cherry tomatoes
• 2 cups broccoli florets
• 1 cup zucchini
• 1 cup red bell pepper
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 cups quinoa
• 1/4 cup plain Greek yogurt
• 1 tbsp fresh dill
• 1 tbsp lemon juice
• 1/4 cup fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes, 2 cups broccoli florets, 1 cup zucchini, and 1 cup red bell pepper with 1/4 cup olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until vegetables are tender and slightly caramelized.
2. Step 2: In a small bowl, whisk together 1/4 cup plain Greek yogurt, 1 tbsp fresh dill, 1 tbsp lemon juice, and 1/4 cup chopped fresh parsley to make the sauce.
3. Step 3: Divide 1.5 cups cooked quinoa between plates, top with the roasted vegetables, and drizzle with the dill sauce.