Peak Season Vegetable Medley with Lemon-Herb Dressing
A vibrant roasted vegetable salad featuring heirloom tomatoes and asparagus at their seasonal peak, tossed in a bright lemon-herb vinaigrette for maximum freshness. This mediterranean-inspired vegetarian ready in about 28 minutes blends (trimmed) asparagus, halved heirloom cherry tomatoes, thinly sliced red onion 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 180 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
- 12 oz (trimmed) asparagus
- 1 cup halved heirloom cherry tomatoes
- 1/2 cup thinly sliced red onion
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 2 tbsp finely chopped fresh basil
- 1 clove minced garlic
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 12 oz trimmed asparagus, 1 cup halved cherry tomatoes, and 1/2 cup thinly sliced red onion with 2 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper on a parchment-lined baking sheet.
- Step 2: Roast for 15-18 minutes until asparagus is tender-crisp and tomatoes are slightly blistered, stirring once halfway through.
- Step 3: Whisk together 1 tbsp balsamic vinegar, 1 tbsp lemon juice, 1 minced garlic clove, 2 tbsp chopped basil, 1/4 tsp sea salt, and 1/8 tsp black pepper in a small bowl until emulsified.
- Step 4: Toss roasted vegetables with the vinaigrette while still warm, then let sit for 5 minutes to absorb flavors before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Peak Season Vegetable Medley with Lemon-Herb Dressing take to make?
Total time is about 28 minutes (10 min prep + 18 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Peak Season Vegetable Medley with Lemon-Herb Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Peak Season Vegetable Medley with Lemon-Herb Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Peak Season Vegetable Medley with Lemon-Herb Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Peak Season Vegetable Medley with Lemon-Herb Dressing?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
