Aperol Roasted Vegetable Medley
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A colorful medley of roasted vegetables glazed with Aperol for a tangy, citrusy finish. This Italian-inspired quick recipe (vegetarian), ready in about 55 minutes, pairs Zucchini, Bell Peppers, Red Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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.
Prep: 20 min
Cook: 35 min
Serves 4
Italian cuisine
160 cal/serving
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Ingredients
- 2 medium (250g) Zucchini
- 2 (150g total) Bell Peppers
- 1 small (50g) Red Onion
- 2 tbsp Aperol
- 1 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1 tsp (fresh, chopped) Thyme
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 250g zucchini, 150g bell peppers, and 50g red onion with 1 tbsp olive oil and 1 tsp thyme.
- Step 2: Roast for 25-30 minutes until tender, then drizzle with 2 tbsp Aperol and 1 tbsp balsamic vinegar. Toss to coat and roast for 5 more minutes.
- Step 3: Serve warm, garnished with additional thyme.
