Sunlight-Soaked Vegetable Medley

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant medley of seasonal vegetables bathed in a light lemon-tarragon vinaigrette, designed to absorb the bright, fresh flavors. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs broccoli florets, zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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 broccoli florets
• 1 cup, sliced zucchini
• 1 cup, halved cherry tomatoes
• 1 cup, sliced red bell pepper
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/4 cup, chopped fresh tarragon
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the broccoli florets, sliced zucchini, cherry tomatoes, and sliced red bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast for 20-25 minutes, stirring once halfway, until the vegetables are tender and slightly caramelized at the edges.
3. Step 3: In a small bowl, whisk together 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1/4 cup fresh tarragon until well combined.
4. Step 4: Once the vegetables are done, transfer them to a serving bowl and pour the vinaigrette over them. Toss gently to coat.
5. Step 5: Let the vegetables sit for 10 minutes to allow the flavors to imbibe.