Sautéed Rainbow Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant mix of colorful vegetables cooked to tender-crisp perfection with a bright citrus finish, perfect for a healthy weeknight dinner. This mediterranean-inspired vegetarian (gluten-free) ready in about 25 minutes pairs small, diced red onion, minced garlic, olive oil 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

• 2 medium, diced into 1/2-inch cubes zucchini
• 1, diced into 1/2-inch cubes red bell pepper
• 1, diced into 1/2-inch cubes yellow bell pepper
• 1 medium, peeled and diced into 1/2-inch cubes carrot
• 1 small, diced red onion
• 3 cloves, minced garlic
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the diced zucchini, red bell pepper, yellow bell pepper, and carrots, and cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp and edges are lightly golden.
2. Step 2: Add the diced red onion and minced garlic to the skillet, and cook for 2 minutes until fragrant, stirring constantly to prevent browning.
3. Step 3: Stir in the remaining 1 tbsp olive oil, lemon juice, salt, and black pepper. Cook for 1 more minute until vegetables are evenly coated and flavors meld. Sprinkle with fresh parsley and serve immediately.