Ringed Vegetable Medley with Lemon-Herb Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, colorful vegetable salad featuring roasted ring-shaped vegetables and a bright citrus dressing. This mediterranean-inspired salads (vegan, gluten-free) ready in about 37 minutes pairs zucchini, yellow squash, red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 140 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 zucchini
• 2 medium yellow squash
• 1 red bell pepper
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dijon mustard
• 1 tbsp, chopped fresh dill
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Slice 2 medium zucchini and 2 medium yellow squash into 1/3-inch thick rings, and cut 1 red bell pepper into 1/2-inch rings. Toss all vegetables with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast for 20-22 minutes, turning once halfway, until edges are caramelized and vegetables are tender but hold their shape.
3. Step 3: While vegetables roast, whisk 1 tbsp lemon juice, 1 tsp dijon mustard, 1 tbsp chopped dill, 1/2 tsp sea salt, and 1/4 tsp black pepper in a small bowl. Drizzle dressing over warm roasted vegetables and toss gently to coat.