Tapas-Style Seasonal Vegetable Medley with House Herb Infusions

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A vibrant selection of seasonal vegetables sautéed with house-made herb infusions, perfect for sharing or as a light dinner. This Mediterranean-inspired vegetarian recipe, ready in about 25 minutes, pairs zucchini, yellow bell pepper, cremini mushrooms 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, sliced into 1/4-inch rounds zucchini
• 1 medium, sliced into strips yellow bell pepper
• 8 oz, halved cremini mushrooms
• 1 cup, halved cherry tomatoes
• 3 tbsp extra virgin olive oil
• 3, thinly sliced garlic cloves
• 1 tbsp, chopped fresh thyme
• 1 tsp, chopped fresh rosemary
• 1 tbsp, torn fresh basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp, toasted pine nuts

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Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add 3 thinly sliced garlic cloves and sauté for 1 minute until fragrant but not browned.
2. Step 2: Add 1 medium sliced zucchini, 1 medium yellow bell pepper sliced into strips, and 8 oz halved cremini mushrooms. Cook, stirring occasionally, for 6-8 minutes until vegetables soften and begin to brown.
3. Step 3: Stir in 1 cup halved cherry tomatoes, 1 tbsp chopped fresh thyme, 1 tsp chopped fresh rosemary, 1 tbsp torn fresh basil, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 3 minutes until tomatoes release their juices and the herbs are aromatic.
4. Step 4: Remove from heat and drizzle with 1 tbsp lemon juice. Sprinkle 2 tbsp toasted pine nuts over the top before serving warm as an appetizer or light dinner.