Aperol-Infused Roasted Vegetable Medley with Citrus Zest

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant vegetarian side dish featuring seasonal vegetables coated in Aperol and orange zest, roasted to caramelized perfection for an elegant accompaniment to any meal. This Mediterranean-inspired vegetarian recipe (gluten-free), ready in about 35 minutes, pairs zucchini, red bell peppers, red onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 medium, sliced 1/4-inch thick zucchini
• 2, sliced into 1-inch strips red bell peppers
• 1 large, cut into 1/2-inch wedges red onions
• 2 tbsp Aperol
• 1 tbsp olive oil
• 1 tsp fresh orange zest
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 2 medium sliced zucchini, 2 sliced red bell peppers, and 1 large cut red onion with 2 tbsp Aperol, 1 tbsp olive oil, 1 tsp fresh orange zest, 1/2 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Toss vegetables until evenly coated, then spread in a single layer on a parchment-lined baking sheet.
3. Step 3: Roast for 25-28 minutes, stirring once halfway through, until vegetables are tender-crisp with slightly charred edges and the Aperol glaze has caramelized into a glossy finish.