Aperol-Roasted Vegetable Salad with Balsamic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Colorful roasted vegetables coated in a tangy Aperol-balsamic glaze, served over mixed greens for a vibrant vegetarian meal. This mediterranean-inspired vegetarian (vegetarian) ready in about 47 minutes pairs sliced into wedges red onion, Aperol, balsamic vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 245 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 medium, sliced into 1/4-inch rounds zucchini
• 1, sliced into thin strips yellow bell pepper
• 1/2, sliced into wedges red onion
• 2 tbsp Aperol
• 1 tbsp balsamic vinegar
• 1 tbsp extra-virgin olive oil
• 4 cups mixed salad greens
• 1/4 cup shaved Parmesan cheese
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). On a large baking sheet, toss 1 medium sliced zucchini, 1 sliced yellow bell pepper, and 1/2 sliced red onion with 1 tbsp extra-virgin olive oil, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper until evenly coated.
2. Step 2: Roast for 20-22 minutes, stirring once halfway through, until vegetables are tender and slightly caramelized around the edges.
3. Step 3: While vegetables roast, whisk together 2 tbsp Aperol, 1 tbsp balsamic vinegar, and 1/4 tsp salt in a small bowl. After roasting, drizzle the Aperol mixture over the hot vegetables and toss gently to coat. Serve over 4 cups mixed salad greens, topped with 1/4 cup shaved Parmesan cheese.