What Was the Best? Tasting-Menu Vegetable Medley

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

A vibrant mix of roasted seasonal vegetables with a zesty herb vinaigrette, designed to highlight each vegetable’s natural sweetness—this is the best way to enjoy a colorful, nutrient-packed side dish. This mediterranean-inspired vegetarian (vegan) ready in about 40 minutes pairs zucchini, red bell peppers, cherry tomatoes 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

• 1 medium, sliced into 1/2-inch coins zucchini
• 2, sliced into 1-inch strips red bell peppers
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 tbsp, chopped fresh basil
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Toss 1 medium sliced zucchini, 2 sliced red bell peppers, and 1 cup cherry tomatoes with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast at 425°F (220°C) for 20-25 minutes until vegetables are tender-crisp and slightly caramelized at the edges.
2. Step 2: Whisk together 1 tbsp balsamic vinegar, 1 tbsp olive oil, 2 tbsp chopped fresh basil, and a pinch of salt in a small bowl to make the vinaigrette.
3. Step 3: Transfer roasted vegetables to a serving dish and drizzle with vinaigrette. Toss gently until evenly coated and let sit for 5 minutes to allow flavors to meld before serving warm.