Aperol-Balsamic Roasted Vegetable Salad with Arugula

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant salad with roasted seasonal vegetables coated in a sweet-tart Aperol-balsamic glaze, paired with peppery arugula. This Mediterranean-inspired salad recipe, ready in about 35 minutes, pairs Zucchini, Red bell pepper, Red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 1/4-inch rounds Zucchini
• 1, sliced into 1/4-inch strips Red bell pepper
• 1/2, sliced into 1/4-inch wedges Red onion
• 1 tbsp Aperol
• 1 tbsp Balsamic vinegar
• 1 tsp Olive oil
• 4 cups Arugula
• 1/4 cup Shaved Parmesan
• 1/4 tsp Salt
• 1/8 tsp Black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C) and toss 1 medium sliced zucchini, 1 sliced red bell pepper, and 1/2 sliced red onion with 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet.
2. Step 2: Roast for 20 minutes until vegetables are tender and caramelized at the edges, stirring once halfway through cooking.
3. Step 3: While vegetables roast, whisk together 1 tbsp Aperol, 1 tbsp balsamic vinegar, and 1 tsp olive oil in a small bowl until emulsified.
4. Step 4: Drizzle the Aperol-balsamic glaze over the hot roasted vegetables and toss gently to coat, then let cool for 5 minutes.
5. Step 5: Divide 4 cups arugula between plates, top with the glazed vegetables, and sprinkle with 1/4 cup shaved Parmesan before serving.