Marinated Summer Vegetables

side marinate vegetarian bell pepper squash summer healthy vegan oregano bon appétit sugar conscious kidney friendly pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free kosher

Mary Frances Heck

Makes 6 servings

Source

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

Method

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.

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.

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.

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