Tab Grouped Veggie Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A colorful assortment of vegetables roasted to perfection and served together in harmonious groups, just like your tab groups in Chrome. This american-inspired salads ready in about 35 minutes pairs sliced into strips red bell pepper, sliced into strips yellow bell pepper, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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, sliced into 1/2-inch rounds zucchini
• 1 medium, sliced into 1/2-inch rounds yellow squash
• 1, sliced into strips red bell pepper
• 1, sliced into strips yellow bell pepper
• 2 tbsp olive oil
• 1/2 tsp dried thyme
• pinch salt
• pinch pepper
• 2 tbsp, chopped fresh basil

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 1 medium zucchini (sliced into 1/2-inch rounds), 1 medium yellow squash (sliced into 1/2-inch rounds), 1 red bell pepper (sliced into strips), and 1 yellow bell pepper (sliced into strips) with 2 tbsp olive oil, 1/2 tsp dried thyme, a pinch of salt, and a pinch of pepper.
2. Step 2: Spread vegetables in a single layer on a baking sheet and roast for 20-25 minutes, stirring once halfway, until tender and slightly browned at the edges.
3. Step 3: Transfer to a serving dish and sprinkle with 2 tbsp fresh basil (chopped) just before serving.