Aperol-Roasted Rainbow Veggie Medley
Colorful heirloom vegetables roasted to caramelized perfection, glazed with a subtle Aperol-tomato balsamic reduction for bright, complex flavor. This mediterranean-inspired vegetarian (vegetarian, gluten-free) ready in about 35 minutes pairs Aperol, tomato paste, balsamic vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 1 lb, peeled and cut into 1-inch batons rainbow carrots
- 1, seeded and diced into 1/2-inch cubes red bell pepper
- 2 medium, sliced into 1/4-inch rounds zucchini
- 1.5 oz Aperol
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 3 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 1 lb rainbow carrots, 1 diced red bell pepper, and 2 sliced zucchini with 3 tbsp extra-virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper on a large baking sheet.
- Step 2: Roast for 20-25 minutes, stirring once halfway, until vegetables are tender and caramelized around the edges.
- Step 3: While vegetables roast, combine 1.5 oz Aperol, 2 tbsp tomato paste, and 1 tbsp balsamic vinegar in a small saucepan. Simmer over medium heat for 5 minutes until thickened and slightly syrupy.
- Step 4: Drizzle the Aperol reduction over the roasted vegetables and toss gently to coat evenly. Sprinkle with 1 tsp dried oregano and return to oven for 5 minutes to meld flavors and caramelize the glaze.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol-Roasted Rainbow Veggie Medley 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-Roasted Rainbow Veggie Medley?
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-Roasted Rainbow Veggie Medley?
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-Roasted Rainbow Veggie Medley 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-Roasted Rainbow Veggie Medley 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
