Sun-Dried Tomato and Aperol Salad with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant salad featuring roasted vegetables tossed in a tangy Aperol vinaigrette, topped with sun-dried tomatoes for depth. This mediterranean-inspired salads (vegetarian) ready in about 35 minutes pairs sliced into strips bell pepper, Aperol, red wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, 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.

Ingredients

• 1 medium, sliced into 1/4-inch rounds zucchini
• 1, sliced into strips bell pepper
• 2 tbsp Aperol
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• 2 tbsp, chopped sun-dried tomatoes
• 4 cups mixed greens

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 sliced zucchini and 1 sliced bell pepper with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes until tender and slightly charred.
2. Step 2: Whisk together 2 tbsp Aperol, 1 tbsp red wine vinegar, and 2 tbsp olive oil in a small bowl until emulsified. Stir in 2 tbsp chopped sun-dried tomatoes.
3. Step 3: Toss 4 cups mixed greens with 1/2 of the dressing, then top with roasted vegetables. Drizzle with remaining dressing and serve immediately.