Williams' Mediterranean Vegetable Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant bowl of roasted vegetables with quinoa, olives, and fresh herbs, bursting with Mediterranean flavors and vibrant colors. This mediterranean-inspired vegetarian ready in about 40 minutes pairs olive oil, red onion, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 tbsp olive oil
• 1 large thinly sliced red onion
• 2 sliced into half-moons zucchini
• 1 sliced red bell pepper
• 1 cup halved cherry tomatoes
• 1/2 cup pitted Kalamata olives
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups cooked (from 1 cup uncooked) quinoa

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss sliced red onion, zucchini, and red bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast for 20 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
3. Step 3: Add 1 cup halved cherry tomatoes and 1/2 cup pitted Kalamata olives to the roasted vegetables; stir and roast for 5 more minutes until tomatoes soften.
4. Step 4: Transfer vegetables to a bowl, then mix in 1/4 cup chopped parsley, 1/4 cup chopped mint, and 1/2 tsp dried oregano.
5. Step 5: Serve over 1 cup cooked quinoa per serving, ensuring every bite is packed with fresh herbs and vibrant flavors.