Prime Seasonal Vegetable Medley with Lemon Dill
A vibrant roasted vegetable bowl with bright lemon and dill, perfect as a side or light main course for a healthy meal. This mediterranean-inspired vegetarian ready in about 32 minutes pairs thinly sliced red bell pepper, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 medium, sliced into 1/2-inch half-moons zucchini
- 1, thinly sliced red bell pepper
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 medium sliced zucchini, 1 thinly sliced red bell pepper, and 1 cup cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a sheet pan.
- Step 2: Roast for 20 minutes until vegetables are tender-crisp and edges are slightly caramelized, stirring halfway through.
- Step 3: Remove from oven, then stir in 2 minced garlic cloves and 1 tsp lemon zest. Return to oven for 2 minutes until garlic is fragrant.
- Step 4: Transfer to a serving dish, squeeze 1 tbsp lemon juice over top, and sprinkle with 2 tbsp chopped fresh dill. Toss gently until evenly coated.
Frequently asked questions
How long does Prime Seasonal Vegetable Medley with Lemon Dill take to make?
Total time is about 32 minutes (10 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Prime Seasonal Vegetable Medley with Lemon Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced red bell pepper from drying out.
Can I substitute ingredients in Prime Seasonal Vegetable Medley with Lemon Dill?
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 Prime Seasonal Vegetable Medley with Lemon Dill 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 Prime Seasonal Vegetable Medley with Lemon Dill?
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 flavors in this prime are incredible.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
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