Aperol-Glazed Roasted Bell Peppers & Zucchini
Colorful roasted vegetables coated in a sweet-tart Aperol glaze, perfect for a light appetizer or side dish. This italian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs Aperol, Honey, Lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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
- 3 tbsp Aperol
- 1 tbsp Honey
- 1 tsp Lemon juice
- 1 medium, sliced into 1/2-inch rounds Zucchini
- 2, sliced into strips Bell peppers
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Step 2: In a small bowl, whisk together 3 tbsp Aperol, 1 tbsp honey, and 1 tsp lemon juice until smooth.
- Step 3: Toss 1 medium sliced zucchini and 2 sliced bell peppers with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on the baking sheet.
- Step 4: Drizzle the Aperol glaze mixture evenly over the vegetables, ensuring each piece is lightly coated.
- Step 5: Roast for 20-25 minutes, stirring once halfway, until vegetables are tender-crisp and edges are caramelized.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol-Glazed Roasted Bell Peppers & Zucchini take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aperol-Glazed Roasted Bell Peppers & Zucchini?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep aperol from drying out.
Can I substitute ingredients in Aperol-Glazed Roasted Bell Peppers & Zucchini?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aperol-Glazed Roasted Bell Peppers & Zucchini for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Aperol-Glazed Roasted Bell Peppers & Zucchini vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
