Smoky Chipotle Veggie Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant roasted vegetable blend with a smoky chipotle glaze, inspired by Texas Best Smokehouse's veggie plate but elevated with homemade spice magic. This american-inspired vegetarian ready in about 35 minutes turns large, thinly sliced red bell pepper, olive oil, chipotle powder into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 185 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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, sliced into 1/2-inch half-moons zucchini
• 2 medium, sliced into 1/2-inch half-moons yellow squash
• 1 large, thinly sliced red bell pepper
• 1 medium, cut into 1-inch wedges red onion
• 3 tbsp olive oil
• 1 tsp chipotle powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tbsp lime juice
• 2 tbsp coarsely chopped cilantro

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss zucchini, yellow squash, bell pepper, and red onion with 2 tbsp olive oil, chipotle powder, smoked paprika, and garlic powder in a large bowl until evenly coated.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, stirring once halfway through, until edges are caramelized and tender.
3. Step 3: Remove from oven and immediately drizzle with remaining 1 tbsp olive oil and lime juice. Toss gently until vegetables glisten. Sprinkle with cilantro and serve warm.