Sonoran Vegetable Medley

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A colorful roasted vegetable dish with chili-lime seasoning, highlighting Sonoran Desert produce. This Southwestern-inspired vegetarian recipe, ready in about 45 minutes, pairs Zucchini, Yellow squash, Bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 Zucchini
• 2 cups Yellow squash
• 1 cup Bell peppers
• 1/2 cup Red onion
• 3 tbsp Olive oil
• 2 tbsp Lime juice
• 1 tsp Chili powder
• 1/2 tsp Ground cumin
• 1/2 tsp Salt
• 2 tbsp Fresh cilantro

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Instructions

1. Step 1: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: Toss diced zucchini, yellow squash, bell peppers, and red onion with olive oil, lime juice, chili powder, cumin, and salt until evenly coated.
3. Step 3: Spread vegetables in a single layer on the baking sheet and roast for 25-30 minutes, stirring once after 15 minutes, until edges are caramelized and tender.
4. Step 4: Remove from oven, sprinkle with chopped cilantro, and serve warm.