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Marinated Summer Vegetables
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Brief Description
Squash and bell peppers roasted and marinated in olive oil, garlic and red wine vinegar.
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Main Ingredient
squash
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Category: Vegetables
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Cuisine: Southern
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Prep Time: 90 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Jan 03, 2020
Number of Servings:
Ingredients:
- 3 - summer squash or zucchini (about 1 lb.) sliced on a diagonal 1/2" thick
- 3 - red, orange or yellow bell peppers cut into 1-inch strips
- 4 tablespoons - extra-virgin olive oil divided
- - kosher salt and freshly ground black pepper
- 2 cloves - garlic
- 2 tablespoons - sherry or red wine vinegar
- 4 sprigs - oregano
Directions:
Place racks in upper and lower thirds of oven; preheat to 475° F.
Place squash and peppers on separate baking sheets. Drizzle each sheet of vegetables with 1/2 tablespoon of 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.
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