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Prep Time: 1 hour(s) 30 min
Cook Time: 20 min
Number of Servings: 6
Brief Description
Squash and bell peppers roasted and marinated in olive oil, garlic and red wine vinegar.
Number of Servings:
Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.Ingredients:
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:
squash
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