Two-Tone Vegetable Medley with Herb Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant dish featuring roasted zucchini and yellow squash alongside sautéed bell pepper and tomatoes, finished with a fresh herb vinaigrette for a balanced, colorful meal. This mediterranean-inspired vegetarian ready in about 45 minutes pairs olive oil, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch cubes yellow squash
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 small, diced into 1/2-inch cubes red bell pepper
• 1 cup, halved cherry tomatoes
• 1/4 cup, chopped fresh basil
• 2 tbsp, chopped fresh dill
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 medium zucchini, diced into 1/2-inch cubes, and 1 medium yellow squash, diced into 1/2-inch cubes, with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 20 minutes until tender and slightly golden.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small red bell pepper, diced into 1/2-inch cubes, and cook for 5 minutes until softened, then add 1 cup cherry tomatoes, halved, and cook for 2 more minutes until they start to burst.
3. Step 3: Whisk 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Stir in 1/4 cup fresh basil, chopped, and 2 tbsp fresh dill, chopped.
4. Step 4: Combine the roasted vegetables and bell pepper-tomato mixture in a large bowl. Pour the vinaigrette over and toss gently to coat. Serve immediately.