Marinated Summer Vegetables

Name: Marinated Summer Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 whole summer squash; 3 whole bell peppers; 4 tablespoons extra-virgin olive oil; 1 to taste kosher salt and pepper; 2 cloves garlic; 2 tablespoons sherry vinegar; 4 sprigs oregano

A colorful medley of roasted summer squash and bell peppers marinated in a flavorful garlic and herb vinaigrette. Perfect as a side dish or antipasto that can be made ahead.

6 servings

1 hr 30 min

Published October 4, 2025

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Ingredients

•3 whole summer squash
•3 whole bell peppers
•4 tablespoons extra-virgin olive oil
•1 to taste kosher salt and pepper
•2 cloves garlic
•2 tablespoons sherry vinegar
•4 sprigs oregano

Cooking Instructions

1.
Place racks in upper and lower thirds of oven; preheat to 475°. Place squash and peppers on separate baking sheets. Drizzle each sheet of vegetables with 1/2 tablespoons oil, season with salt and pepper, and toss to coat. Spread out in a single layer, turning peppers skin side up.
10 min
2.
Roast peppers on upper rack and squash on lower rack, turning squash once, until tender, 15-20 minutes. Let cool slightly; remove skins from peppers.
20 min
3.
Whisk garlic, vinegar, and remaining 3 tablespoons oil in a large bowl; season with salt and pepper. Add vegetables and oregano; toss to coat. Cover and let sit at least 1 hour.
60 min
4.
DO AHEAD: Vegetables can be made 3 days ahead. Cover and chill; bring to room temperature before serving.