Rocky Mountain Herb-Roasted Vegetable Salad
A colorful roasted vegetable salad featuring heirloom tomatoes, zucchini, and garden herbs, tossed in a tangy lemon-dill vinaigrette. This american-inspired salads (vegetarian) ready in about 43 minutes pairs Zucchini, Yellow squash, Heirloom tomatoes 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 220 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
- 1 medium, sliced 1/2-inch thick Zucchini
- 1 medium, sliced 1/2-inch thick Yellow squash
- 2 cups, quartered Heirloom tomatoes
- 1/2 cup, thinly sliced Red onion
- 2 tbsp, finely chopped Fresh dill
- 2 tbsp Lemon juice
- 3 tbsp Olive oil
- 1 tsp Dijon mustard
- 1/4 tsp Kosher salt
- 1/4 tsp Freshly ground black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 1 medium sliced zucchini, 1 medium sliced yellow squash, 2 cups quartered heirloom tomatoes, and 1/2 cup thinly sliced red onion with 3 tbsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper on a large baking sheet.
- Step 2: Roast for 25-28 minutes, stirring once halfway through, until vegetables are tender and slightly caramelized around the edges.
- Step 3: In a small bowl, whisk together 2 tbsp lemon juice, 1 tsp Dijon mustard, and 2 tbsp chopped fresh dill until emulsified.
- Step 4: Transfer roasted vegetables to a large bowl and pour the lemon-dill dressing over them. Toss gently until all vegetables are evenly coated.
- Step 5: Let sit for 10 minutes before serving to allow flavors to meld, then adjust seasoning with additional salt and pepper if needed.
Frequently asked questions
How long does Rocky Mountain Herb-Roasted Vegetable Salad take to make?
Total time is about 43 minutes (15 min prep + 28 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 Rocky Mountain Herb-Roasted Vegetable Salad?
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 zucchini from drying out.
Can I substitute ingredients in Rocky Mountain Herb-Roasted Vegetable Salad?
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 Rocky Mountain Herb-Roasted Vegetable Salad 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.
Is Rocky Mountain Herb-Roasted Vegetable Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
