Spring Vegetable Medley: A Fresh and Vibrant Side Dish
This Spring Vegetable Medley is the ultimate way to embrace the fresh, vibrant flavors of the season. Whether sautéed or roasted, this dish is light, delicious, and incredibly versatile—perfect for pairing with almost any meal.

Whether you’re looking for a light and healthy side dish, a nutritious vegetarian main, or a colorful addition to your holiday table, this recipe is easy to make, packed with nutrients, and absolutely delicious.
Why You’ll Love This Spring Vegetable Medley
🌿 Bursting with Seasonal Flavor
The natural sweetness and crispness of spring vegetables make this dish irresistibly fresh and flavorful.
🕒 Quick and Easy to Make
With minimal prep and simple ingredients, this dish comes together in under 30 minutes.
🥗 Light, Healthy, and Versatile
Packed with fiber, vitamins, and antioxidants, this medley is a gluten-free, vegan-friendly, and low-calorie option that can be served as a side or main dish.
🎨 Beautiful and Colorful Presentation
The mix of bright greens, reds, and oranges makes this dish as visually stunning as it is delicious—perfect for spring gatherings, Easter brunch, or Mother’s Day celebrations.
Ingredients for Spring Vegetable Medley
For the Vegetables:
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup snap peas
- 1/2 cup baby carrots, halved lengthwise
- 1/2 cup radishes, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 zucchini, sliced into half-moons
- 1/4 cup red bell pepper, sliced
For the Seasoning:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a hint of spice)
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic glaze (optional, for added depth)
For Garnish (Optional):
- 2 tablespoons toasted almonds or pine nuts
- 1/4 cup crumbled feta or goat cheese
- Fresh parsley or basil, chopped
Instructions for Spring Vegetable Medley

1️⃣ Prepare the Vegetables
- Wash and trim the vegetables, ensuring even sizes for uniform cooking.
- Slice baby carrots, radishes, zucchini, and bell peppers into bite-sized pieces.
2️⃣ Sauté or Roast the Vegetables
- For sautéing:
- Heat olive oil in a large skillet over medium heat.
- Add baby carrots, bell peppers, and zucchini first and cook for 3-4 minutes, stirring occasionally.
- Add asparagus, snap peas, radishes, and garlic and cook for another 3-4 minutes, ensuring they remain slightly crisp.
- Stir in cherry tomatoes, salt, pepper, thyme, and red pepper flakes, cooking for 2 more minutes.
- For roasting:
- Preheat the oven to 400°F (200°C).
- Toss all vegetables with olive oil, garlic, salt, and pepper in a mixing bowl.
- Spread them evenly on a parchment-lined baking sheet.
- Roast for 15-18 minutes, stirring halfway through, until tender and slightly caramelized.
3️⃣ Add Final Touches
- Remove from heat and drizzle with fresh lemon juice and balsamic glaze for a burst of flavor.
- Sprinkle with toasted almonds or pine nuts for added crunch.
- Garnish with crumbled feta or goat cheese and fresh herbs if desired.
4️⃣ Serve and Enjoy
- Transfer to a serving platter and serve warm as a side dish with grilled meats, pasta, or quinoa.
- Enjoy it as a light vegetarian main dish, paired with crusty bread and a lemony yogurt dressing.
Tips for the Best Spring Vegetable Medley
🌟 Choose the Freshest Seasonal Vegetables
Use fresh, locally sourced produce for the best flavor and texture.
🔥 Don’t Overcook
Keep the vegetables slightly crisp to retain their natural sweetness and vibrant color.
🥑 Add Protein for a Complete Meal
Toss in chickpeas, grilled chicken, or tofu to turn this side dish into a hearty main course.
🌶 Customize the Seasoning
Experiment with fresh herbs like dill or basil, or add Parmesan or nutritional yeast for extra umami flavor.
Variations to Try
- Mediterranean Twist: Add black olives, sun-dried tomatoes, and crumbled feta.
- Asian-Inspired: Toss with sesame oil, soy sauce, and sesame seeds for a stir-fry version.
- Spicy Kick: Add sliced jalapeños or a dash of cayenne pepper.
- Cheesy Delight: Melt some Parmesan or Gruyère cheese on top before serving.

Spring Vegetable Medley
Ingredients
- 1 cup asparagus trimmed and cut into 2-inch pieces
- 1 cup snap peas
- 1/2 cup baby carrots halved lengthwise
- 1/2 cup radishes thinly sliced
- 1/2 cup cherry tomatoes halved
- 1/2 zucchini sliced into half-moons
- 1/4 cup red bell pepper sliced
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional, for spice
- 1 tablespoon fresh lemon juice
- 1 tablespoon balsamic glaze optional
- For Garnish Optional:
- 2 tablespoons toasted almonds or pine nuts
- 1/4 cup crumbled feta or goat cheese
- Fresh parsley or basil chopped
Instructions
- Wash and trim the vegetables.
- Slice baby carrots, radishes, zucchini, and bell peppers into bite-sized pieces.
- Sauté or Roast the Vegetables:
- Heat olive oil in a large skillet over medium heat.
- Add baby carrots, bell peppers, and zucchini first and cook for 3-4 minutes, stirring occasionally.
- Add asparagus, snap peas, radishes, and garlic, and cook for another 3-4 minutes.
- Stir in cherry tomatoes, salt, pepper, thyme, and red pepper flakes. Cook for 2 more minutes.
- Preheat oven to 400°F (200°C).
- Toss all vegetables with olive oil, garlic, salt, and pepper in a mixing bowl.
- Spread them evenly on a parchment-lined baking sheet.
- Roast for 15-18 minutes, stirring halfway through, until tender and slightly caramelized.
- Remove from heat and drizzle with fresh lemon juice and balsamic glaze.
- Sprinkle with toasted almonds or pine nuts for crunch.
- Garnish with crumbled feta or goat cheese and fresh herbs if desired.
- Transfer to a serving platter and serve warm.
- Enjoy as a side dish, light vegetarian main, or salad topping.