Rockin' Citrus Veggie Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, crunchy mix of roasted vegetables with a bright citrus glaze that dances on your tongue like a rock anthem. This mediterranean-inspired vegetarian ready in about 35 minutes pairs broccoli florets, thinly sliced red bell pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 cups broccoli florets
• 2 medium, sliced into 1/4-inch coins carrots
• 1, thinly sliced red bell pepper
• 1 medium, sliced into 1/4-inch rounds zucchini
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions

1. Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Step 2: Toss 2 cups broccoli florets, 2 medium sliced carrots, 1 thinly sliced red bell pepper, and 1 medium sliced zucchini with 3 tbsp olive oil, 1/4 tsp salt, 1/2 tsp garlic powder, and 1 tsp dried oregano until evenly coated.
3. Step 3: Spread vegetables in a single layer on the prepared baking sheet, ensuring no overlap.
4. Step 4: Roast for 20-25 minutes, flipping halfway through, until edges are golden and crisp.
5. Step 5: Remove from oven and immediately drizzle with 2 tbsp fresh lemon juice, tossing gently to coat.
6. Step 6: Let rest for 3 minutes to absorb flavors before serving warm.