Patio Fire-Roasted Vegetable Medley with Herb Vinaigrette

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A smoky, colorful vegetable medley with a zesty herb vinaigrette, inspired by the 'Outdoor/Patio' auction category. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs zucchini, yellow squash, red 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, sliced 1/2 inch thick zucchini
• 1 medium, sliced 1/2 inch thick yellow squash
• 1 medium, sliced red bell pepper
• 1/2 medium, sliced red onion
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp, chopped fresh rosemary
• 1 tsp, chopped fresh thyme
• 1/4 tsp salt
• 1/4 tsp black pepper

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. Toss 1 medium sliced zucchini, 1 medium sliced yellow squash, 1 medium sliced red bell pepper, and 1/2 medium sliced red onion with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast for 20-25 minutes, stirring once at the 10-minute mark, until vegetables are tender and edges are slightly charred.
3. Step 3: In a small bowl, whisk together 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp chopped fresh rosemary, 1 tsp chopped fresh thyme, and 1/4 tsp salt.
4. Step 4: Drizzle the vinaigrette over the roasted vegetables while still hot, tossing gently until evenly coated and glossy.