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 medium, sliced 1/2-inch thick Zucchini, quartered Heirloom tomatoes, thinly sliced Red onion 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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 quartered heirloom tomatoes 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.
