Aperol-Infused Roasted Vegetable Salad with Orange Vinaigrette
Colorful roasted vegetables tossed in a vibrant Aperol vinaigrette with a hint of orange zest. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 35 minutes pairs Aperol, olive oil, lemon juice 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 280 calories and feeds 2, 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
- 2 tbsp Aperol
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp orange zest
- 1 tbsp balsamic vinegar
- 1 cup, halved cherry tomatoes
- 1 medium, sliced 1/4-inch thick zucchini
- 1, thinly sliced red bell pepper
- 1/2 cup, thinly sliced red onion
- 1/4 cup, chopped fresh basil
- 1/2 cup, crumbled feta cheese
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 1 cup cherry tomatoes, 1 sliced zucchini, 1 sliced red bell pepper, and 1/2 cup sliced red onion with 2 tbsp olive oil and a pinch of salt. Spread in a single layer on a baking sheet.
- Step 2: Roast for 20 minutes until vegetables are tender and slightly caramelized at the edges, stirring once halfway through.
- Step 3: Whisk together 2 tbsp Aperol, 1 tbsp lemon juice, 1 tsp orange zest, 1 tbsp balsamic vinegar, and 1 tbsp olive oil in a small bowl until emulsified.
- Step 4: Transfer roasted vegetables to a large bowl. Pour dressing over vegetables and toss gently until evenly coated. Add 1/4 cup chopped basil and toss again.
- Step 5: Divide salad between plates and top with 1/2 cup crumbled feta cheese just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol-Infused Roasted Vegetable Salad with Orange Vinaigrette take to make?
Total time is about 35 minutes (15 min prep + 20 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-Infused Roasted Vegetable Salad with Orange Vinaigrette?
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-Infused Roasted Vegetable Salad with Orange Vinaigrette?
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-Infused Roasted Vegetable Salad with Orange Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Infused Roasted Vegetable Salad with Orange Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
