Rainbow Light Vegetable Medley

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

A vibrant, nutrient-dense side dish featuring seasonal vegetables roasted to perfection with herbs and citrus zest. This mediterranean-inspired vegetarian ready in about 37 minutes pairs large, thinly sliced red bell pepper, medium, thinly sliced yellow onion, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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 1/4-inch rounds zucchini
• 1 large, thinly sliced red bell pepper
• 1 medium, thinly sliced yellow onion
• 1 cup, halved cherry tomatoes
• 3 tbsp olive oil
• 2 tsp chopped fresh thyme
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Arrange 2 medium sliced zucchini rounds, 1 large thinly sliced red bell pepper, and 1 medium thinly sliced yellow onion on a parchment-lined baking sheet.
2. Step 2: Drizzle with 3 tbsp olive oil, sprinkle with 2 tsp chopped fresh thyme, 1 tsp lemon zest, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss gently until evenly coated.
3. Step 3: Roast for 20-22 minutes, stirring once halfway, until vegetables are tender-crisp and edges are golden brown, with cherry tomatoes halved and added during the last 10 minutes to retain shape.