Aperol & Rosemary Grilled Vegetable Antipasto
Charred seasonal vegetables drizzled with Aperol-infused rosemary oil, served with crusty bread for an authentic Italian antipasto. This mediterranean-inspired vegetarian ready in about 28 minutes pairs medium, sliced 1/4-inch thick zucchini, seeded and sliced red bell peppers, Aperol for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 medium, sliced 1/4-inch thick zucchini
- 2, seeded and sliced red bell peppers
- 2 tbsp Aperol
- 1 tbsp finely chopped fresh rosemary
- 3 tbsp extra-virgin olive oil
- 2 cloves, minced garlic
- 1 tbsp balsamic vinegar
- 1/2 loaf, sliced crusty baguette
Instructions
- Step 1: Preheat grill to medium-high heat. In a small bowl, whisk together 2 tbsp Aperol, 1 tbsp chopped rosemary, 3 tbsp extra-virgin olive oil, 2 minced garlic cloves, and 1 tbsp balsamic vinegar until emulsified.
- Step 2: Brush vegetable slices generously with half the Aperol mixture and place on the hot grill. Grill for 3-4 minutes per side until charred and tender, turning once.
- Step 3: Transfer grilled vegetables to a serving platter and brush with the remaining Aperol mixture. Let rest for 5 minutes to absorb flavors.
- Step 4: Arrange grilled vegetables on toasted baguette slices and serve immediately with extra Aperol oil drizzled on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol & Rosemary Grilled Vegetable Antipasto take to make?
Total time is about 28 minutes (20 min prep + 8 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 & Rosemary Grilled Vegetable Antipasto?
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 & Rosemary Grilled Vegetable Antipasto?
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 & Rosemary Grilled Vegetable Antipasto 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.
What goes well with Aperol & Rosemary Grilled Vegetable Antipasto?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
