Runway Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A vibrant seasonal vegetable blend roasted until tender-crisp with lemon and thyme, perfect for a light yet satisfying meal. This mediterranean-inspired vegetarian (gluten-free) ready in about 43 minutes pairs cut into florets broccoli, sliced 1/4-inch thick carrots, medium, diced 1/2-inch zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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, cut into florets broccoli
• 1 cup, sliced 1/4-inch thick carrots
• 1 medium, diced 1/2-inch zucchini
• 1/2 cup, thinly sliced red onion
• 3 tbsp olive oil
• 1 tsp lemon zest
• 1 tbsp, chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Arrange broccoli, carrots, zucchini, and red onion in a single layer on a parchment-lined baking sheet.
2. Step 2: Drizzle with 3 tbsp olive oil, then sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp lemon zest, and 1 tbsp fresh thyme. Toss until vegetables are evenly coated.
3. Step 3: Roast for 25-28 minutes, stirring once halfway, until vegetables are tender-crisp and edges are golden brown, checking frequently to prevent burning.