Solar Power Vegetable Medley

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

A vibrant roasted vegetable blend featuring golden carrots, zucchini, and bell peppers, seasoned with sunflower seeds for a nutrient-packed side dish. This mediterranean-inspired vegetarian ready in about 50 minutes pairs zucchini, carrots, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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 zucchini
• 3 medium carrots
• 1 yellow bell pepper
• 1/2 red onion
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/4 cup sunflower seeds
• 1 tablespoon lemon juice

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Slice 2 medium zucchini into 1/4-inch rounds, peel and slice 3 medium carrots into thin rounds, and slice 1 yellow bell pepper into 1-inch strips.
2. Step 2: Place zucchini, carrots, and bell pepper in a large bowl. Add 3 tablespoons olive oil, 1 teaspoon dried oregano, and salt to taste. Toss until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, then flip and roast another 15-20 minutes until edges are golden and tender.
4. Step 4: While vegetables roast, sauté 1/4 cup sunflower seeds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring constantly.
5. Step 5: Remove vegetables from oven, drizzle with 1 tablespoon lemon juice, and sprinkle with toasted sunflower seeds. Toss gently to combine before serving.