Aperol-Roasted Vegetable Medley with Herbed Olive Oil
Vibrant seasonal vegetables caramelized in a bittersweet Aperol-infused olive oil, finished with fresh herbs for a colorful side dish. This mediterranean-inspired vegetarian (vegan) ready in about 40 minutes pairs Rainbow carrots, Zucchini, Red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 145 calories and feeds 6, 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
- 2 cups Rainbow carrots
- 2 cups Zucchini
- 1 Red onion
- 1 oz Aperol
- 2 tbsp Extra-virgin olive oil
- 1 tbsp Fresh rosemary
- 1/2 tsp Sea salt
Instructions
- Step 1: Preheat oven to 425°F (220°C). Trim and cut 2 cups rainbow carrots and 2 cups zucchini into 1/2-inch thick half-moons. Peel and thinly slice 1 red onion.
- Step 2: In a large bowl, toss vegetables with 1 oz Aperol, 2 tbsp olive oil, and 1/2 tsp sea salt until evenly coated.
- Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring once halfway, until edges are golden brown and vegetables are tender when pierced with a fork.
- Step 4: Transfer to a serving dish and sprinkle with 1 tbsp finely chopped fresh rosemary just before serving to release aroma.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol-Roasted Vegetable Medley with Herbed Olive Oil take to make?
Total time is about 40 minutes (15 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 Vegetable Medley with Herbed Olive Oil?
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 rainbow carrots from drying out.
Can I substitute ingredients in Aperol-Roasted Vegetable Medley with Herbed Olive Oil?
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 Vegetable Medley with Herbed Olive Oil for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vegetable Medley with Herbed Olive Oil vegan?
Yes — this recipe is tagged vegan 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.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
