It's a staple summer beverage, whether you're having a backyard barbecue or lounging by the pool. You can enjoy them from afternoon to night because of their low ABV.
Despite being dubbed the "sip of the summer" in 2023, the Hugo Spritz has been around for a lot longer. As a substitute for the enduringly well-liked Aperol Spritz, Northern Italian bar manager Roland Gruber invented the Hugo Spritz in 2005.
Since then, the beverage has become well-known outside of Italy as a go-to cocktail for warm weather. You're going to be switching them up this summer and for a long time to come now that you're aware of it.
INGREDIENTS:1 medium yellow squash (about 1/2 lb.), cut into 1/4" rounds1 medium zucchini (about 1/2 lb.), cut into 1/4" rounds1 large red onion, thinly sliced4 cloves garlic, thinly sliced2 c. cherry tomatoes1/4 c. extra-virgin olive oil, plus more for drizzling1 tsp. Aleppo pepperKosher saltFreshly ground black pepper1/4 c. packed fresh basil leaves, coarsely chopped, divided1/4 c. packed fresh parsley leaves, coarsely chopped, divided4 oz. fresh mozzarella pearls
Step 1: Preheat the oven to 425°. Combine yellow squash, zucchini, onion, garlic, tomatoes, oil and Aleppo pepper in a 13 x 9-inch baking dish. Season with black pepper and salt.
DIRECTIONS:
Step 2: Roast the vegetables for 45 minutes or more, stirring halfway through, or until they are tender and golden.
Step 3: Add half of the parsley and half of the basil and stir. Season with black pepper and salt.