Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A colorful, nutrient-packed vegetable dish perfect for busy families, featuring seasonal produce with a hint of citrus. This Mediterranean-inspired vegetarian recipe, ready in about 30 minutes, pairs broccoli, carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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

• 2 cups broccoli
• 1 cup carrots
• 1 medium zucchini
• 2 tbsp olive oil
• 1 tsp lemon zest
• 2 cloves garlic
• 1/2 tsp dried oregano
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Cut broccoli into small florets, carrots into 1/2-inch coins, and zucchini into 1/4-inch slices.
2. Step 2: Place vegetables on a baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with salt and pepper. Toss until evenly coated.
3. Step 3: Roast for 20 minutes, stirring halfway through, until vegetables are tender-crisp and slightly caramelized at the edges.
4. Step 4: While vegetables roast, heat remaining 1 tbsp olive oil in a small skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not browned.
5. Step 5: Remove roasted vegetables from oven and transfer to a serving dish. Add garlic oil, lemon zest, oregano, and lemon juice, then toss gently until vegetables are evenly coated and fragrant.