Roasted Harvest Vegetable Medley with Herbed Olive Oil
Colorful seasonal vegetables roasted until tender-crisp with a fragrant herb-infused olive oil, ideal as a side dish for any meal. This american-inspired vegetarian ready in about 35 minutes pairs medium zucchini, medium yellow squash, cherry tomatoes 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
- 1 medium zucchini
- 1 medium yellow squash
- 1 cup cherry tomatoes
- 1/2 cup red bell pepper
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- pinch salt
- pinch black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Dice 1 medium zucchini and 1 medium yellow squash into 1/2-inch cubes, then add to a bowl with 1 cup cherry tomatoes and 1/2 cup diced red bell pepper.
- Step 2: Toss vegetables with 2 tbsp olive oil, 1 tsp dried thyme, 1/2 tsp garlic powder, and a pinch each of salt and black pepper until evenly coated.
- Step 3: Spread vegetables in a single layer on a baking sheet and roast for 20-25 minutes, stirring once halfway, until tender and lightly caramelized at the edges.
Frequently asked questions
How long does Roasted Harvest Vegetable Medley with Herbed Olive Oil take to make?
Total time is about 35 minutes (10 min prep + 25 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 Roasted Harvest Vegetable Medley with Herbed Olive Oil?
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 medium zucchini from drying out.
Can I substitute ingredients in Roasted Harvest Vegetable Medley with Herbed Olive Oil?
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 Roasted Harvest Vegetable Medley with Herbed Olive Oil 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 Roasted Harvest Vegetable Medley with Herbed Olive Oil?
American 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
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
