Turmeric-Roasted Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A colorful, antioxidant-rich vegetable blend roasted with turmeric and lemon, bursting with Mediterranean flavors. This mediterranean-inspired vegetarian (gluten free) ready in about 40 minutes pairs large head broccoli, medium zucchini, red bell pepper 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 large head broccoli
• 2 medium zucchini
• 1 red bell pepper
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp ground turmeric
• 1 lemon
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/2 tsp sea salt

Instructions

1. Step 1: Preheat oven to 425°F. Cut 1 large broccoli head into florets, slice 2 medium zucchini into 1/2-inch rounds, and dice 1 red bell pepper into 1-inch pieces. Place all vegetables in a large bowl.
2. Step 2: Whisk together 3 tbsp olive oil, 1 tsp ground turmeric, 1/2 tsp dried oregano, 1/4 tsp garlic powder, 1/2 tsp sea salt, and the zest from 1 lemon in a small bowl. Pour over vegetables and toss until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring once halfway, until edges are golden and tender when pierced with a fork.
4. Step 4: Squeeze juice from 1 lemon over the roasted vegetables. Toss with 1 cup cherry tomatoes and serve warm.