Cookwith

Name: Summer Vegetable Sauté with Lemon-Herb Drizzle
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 medium zucchini, sliced into 1/2-inch rounds; 1 small yellow squash, sliced into 1/2-inch rounds; 1 red bell pepper, cut into 1-inch pieces; 1 cup cherry tomatoes, halved; 1 small red onion, cut into 1-inch wedges; 2 tbsp olive oil, divided; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/2 lemon, zested and juiced; 1 tbsp fresh parsley, chopped; 1 tbsp fresh basil, chopped; 1/2 tsp Dijon mustard; 1 tsp honey (or maple syrup for vegan)

Summer Vegetable Sauté with Lemon-Herb Drizzle

BakedNoodle2655

This Summer Vegetable Sauté with Lemon-Herb Drizzle is an ode to the season’s freshest produce and effortless elegance. By roasting the vegetables at high heat, you achieve a perfect balance of caramelized edges and tender interiors—a technique inspired by scientific kitchen testing. The zippy lemon-herb drizzle adds brightness and a burst of flavor, while fresh herbs bring a garden-fresh aroma. Ideal for a warm Tennessee evening, this dish is vibrant, satisfying, and easy to adapt to what’s in your market basket. Serve it as a light main or colorful side for any summer meal.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Toss zucchini, squash, bell pepper, cherry tomatoes, and red onion with 1 tbsp olive oil, salt, and pepper on a large baking sheet. Spread vegetables in a single layer.
Roast vegetables for 18–20 minutes, stirring once halfway through, until tender and just starting to brown.
While vegetables roast, whisk together lemon zest, lemon juice, Dijon mustard, honey, remaining 1 tbsp olive oil, parsley, and basil in a small bowl to create the drizzle.
Remove vegetables from oven and transfer to a serving platter. Spoon lemon-herb drizzle over warm vegetables before serving.