Marinated Summer Vegetables Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Squash and bell peppers roasted and marinated in olive oil, garlic and red wine vinegar.

    Main Ingredient:


    Category:  Vegetables

    Cuisine:  Southern

    Prep Time: 1 hour(s) 30 min
    Cook Time: 20 min

    Posted By:


    Posted On:

    January 3, 2020

    Print Recipe

    Speak Your Mind