Best Long Island Iced Tea Cocktail Recipe

Some find it to be a headache in a glass, reminding them of their college days; others find it to be the perfect sweet, extremely alcoholic beverage for a night out.

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Whatever your thoughts on the traditional cocktail, one thing is certain: It is absolutely amazing how well the five different types of alcohol can be concealed under a delightfully sweet tea flavor.

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Continue reading to find out how the flavor of this ultra-boozy, refreshing, and party-starting summer cocktail is achieved.

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YIELDS: 6 serving(s) PREP TIME: 15 mins TOTAL TIME: 55 mins CAL/SERV: 181

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INGREDIENTS: 1 medium yellow squash (about 1/2 lb.), cut into 1/4" rounds 1 medium zucchini (about 1/2 lb.), cut into 1/4" rounds 1 large red onion, thinly sliced 4 cloves garlic, thinly sliced 2 c. cherry tomatoes 1/4 c. extra-virgin olive oil, plus more for drizzling 1 tsp. Aleppo pepper Kosher salt Freshly ground black pepper 1/4 c. packed fresh basil leaves, coarsely chopped, divided 1/4 c. packed fresh parsley leaves, coarsely chopped, divided 4 oz. fresh mozzarella pearls

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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.

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Step 2: Roast the vegetables for 45 minutes or more, stirring halfway through, or until they are tender and golden.

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Step 3: Add half of the parsley and half of the basil and stir. Season with black pepper and salt.

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