Marinated Summer Vegetables
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.
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.
