Sunbeam Vegetable Medley
A vibrant dish showcasing the natural brightness of seasonal vegetables, finished with a zesty lemon-herb dressing that captures the essence of daylight. This mediterranean-inspired vegetarian ready in about 40 minutes pairs medium zucchini, medium yellow squash, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 1 medium zucchini
- 1 medium yellow squash
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 lemon
- 1/4 cup fresh basil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Slice 1 medium zucchini and 1 medium yellow squash into 1/4-inch thick rounds, discarding ends. Place on a parchment-lined baking sheet and drizzle with 2 tbsp olive oil. Toss gently until evenly coated.
- Step 2: Roast for 20 minutes until edges are golden and tender, flipping halfway through. Add 1 cup cherry tomatoes to the sheet pan during the last 10 minutes of roasting until they burst slightly and release juices.
- Step 3: Finely grate the zest from 1 lemon and squeeze 2 tbsp juice over the roasted vegetables. Tear 1/4 cup fresh basil leaves and sprinkle over the top. Season with 1/2 tsp sea salt and 1/4 tsp black pepper, tossing until all ingredients are evenly distributed and glistening with oil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunbeam Vegetable Medley take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sunbeam Vegetable Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.
Can I substitute ingredients in Sunbeam Vegetable Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sunbeam Vegetable Medley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sunbeam Vegetable Medley?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
