Sun-Drenched Mediterranean Vegetable Stew
A vibrant, herb-infused stew bursting with roasted bell peppers, zucchini, and cherry tomatoes, finished with a drizzle of golden olive oil. Perfect for a light yet satisfying meal. This Mediterranean-inspired vegetarian recipe, ready in about 50 minutes, pairs zucchini, red bell pepper, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 1 large red bell pepper
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 4 cloves garlic
- 1 tsp dried oregano
- 1.5 cups vegetable broth
- 1/2 cup kalamata olives
- 2 tbsp chopped fresh parsley
- 1 tsp lemon zest
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F (220°C). Cut zucchini into 1/2-inch half-moons and red bell pepper into 1-inch strips, then toss with 2 tbsp olive oil, 2 minced garlic cloves, and 1/2 tsp dried oregano. Spread on a parchment-lined baking sheet and roast for 20 minutes until edges are caramelized.
- Step 2: While vegetables roast, heat remaining 1 tbsp olive oil in a medium saucepan over medium heat. Add remaining 2 minced garlic cloves and sauté for 1 minute until fragrant, then add cherry tomatoes and cook for 3 minutes until they burst.
- Step 3: Stir roasted vegetables, vegetable broth, and kalamata olives into the saucepan. Simmer for 10 minutes until flavors meld. Remove from heat, stir in fresh parsley and lemon zest, then serve immediately.
