Sunrise Vegetable Medley with Lemon-Herb Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant dish showcasing peak-season vegetables tossed in a zesty lemon-herb vinaigrette, perfect for a light lunch or side dish. This mediterranean-inspired vegetarian ready in about 25 minutes blends halved cherry tomatoes, finely chopped fresh basil, finely chopped fresh dill into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 120 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, diced into 1/2-inch cubes zucchini
• 1, diced into 1/2-inch cubes red bell pepper
• 1 cup, halved cherry tomatoes
• 3 tbsp, finely chopped fresh basil
• 2 tbsp, finely chopped fresh dill
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves, minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the diced zucchini and red bell pepper, and cook for 5-7 minutes until tender-crisp, stirring occasionally until edges are slightly golden.
2. Step 2: Add the minced garlic and cook for 1 minute until fragrant, then stir in the cherry tomatoes and cook for 2 minutes until they begin to soften but retain shape.
3. Step 3: Remove from heat and immediately whisk in the remaining 1 tbsp olive oil, lemon juice, chopped basil, dill, salt, and black pepper. Toss gently until all vegetables are evenly coated and the dressing emulsifies.