Gin-Infused Roasted Vegetables
A vibrant side dish where the botanicals of Gin elevate roasted vegetables to new heights. This Mediterranean-inspired vegetarian recipe, ready in about 50 minutes, pairs Bell peppers, Zucchini, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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, sliced Bell peppers
- 1, diced Zucchini
- 1 cup, julienned Carrots
- 1/4 cup (60ml) Gin
- 2 tbsp Olive oil
- 1 tsp, fresh Thyme
- 1/2 tsp Salt
- 1/4 tsp Black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2: Toss 2 bell peppers, 1 zucchini, and 1 cup carrots with 2 tbsp olive oil, 1/4 cup Gin, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Spread the vegetables in an even layer. Roast for 25-30 minutes until tender and caramelized, flipping halfway through.
- Step 4: Drizzle with an additional 1 tbsp olive oil and season with salt and pepper to taste before serving.
