Name: Marinated Summer Vegetables
Cook time: 30 minutes
Total time: 1 1/2 hours
Yield: Makes 6 servings
Ingredients: 3 summer squash or zucchini (about 1 pound), sliced on a diagonal 1/2" thick; 3 red, orange, or yellow bell peppers, cut into 1" strips; 4 tablespoons extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; 2 garlic cloves; 2 tablespoons Sherry or red wine vinegar; 4 sprigs oregano

Marinated Summer VegetablesPeden + Munk

Adding veggies to the marinade while warm helps them absorb more flavor.

Recipe information

Total Time
1 1/2 hours
Yield
Makes 6 servings

Ingredients

3 summer squash or zucchini (about 1 pound), sliced on a diagonal 1/2" thick

3 red, orange, or yellow bell peppers, cut into 1" strips

4 tablespoons extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

2 garlic cloves

2 tablespoons Sherry or red wine vinegar

4 sprigs oregano

Preparation

Step 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.
Step 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.
Step 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.
Step 4
DO AHEAD: Vegetables can be made 3 days ahead. Cover and chill; bring to room temperature before serving.

TagsSummer Squash Squash Vegetable Bell Pepper Side Lunch Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy Meal Prep Roast Summer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes