Smoked Vegetable Medley with Beer Reduction
A vibrant medley of roasted vegetables glazed with a rich beer reduction, reflecting Smoked's commitment to local, seasonal ingredients. This Mediterranean-inspired vegetarian recipe, ready in about 60 minutes, pairs zucchini, bell peppers, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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
- 2 zucchini
- 2 bell peppers
- 1 eggplant
- 8 oz mushrooms
- 1/2 cup dark beer
- 1 tsp thyme
- 2 tbsp olive oil
Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Toss zucchini, bell peppers, and eggplant with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25 minutes until tender.
- Step 2: In a skillet, sauté mushrooms in 1 tbsp olive oil until golden, about 8 minutes. Add 1/2 cup dark beer, 1 tsp thyme, and 1/4 cup chicken broth. Simmer for 10 minutes until reduced by half.
- Step 3: Spoon the beer sauce over the roasted vegetables and serve warm.
