Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.48 Kcal (592 kJ) | ||
| Calories from fat | 89.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 15% | |
|---|---|---|---|
| Sodium | 1.29mg | 0% | |
| Potassium | 268.63mg | 6% | |
| Total Carbs | 11.67g | 4% | |
| Sugars | 7.44g | 30% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 48.6mg | 81% | |
| Iron | 0.3mg | 1% | |
| Calcium | 53mg | 5% | |
| Amount Per 100 g | |||
| Calories | 89.8 Kcal (376 kJ) | ||
| Calories from fat | 56.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 15% | |
|---|---|---|---|
| Sodium | 0.82mg | 0% | |
| Potassium | 170.5mg | 6% | |
| Total Carbs | 7.41g | 4% | |
| Sugars | 4.72g | 30% | |
| Dietary Fiber | 1.51g | 9% | |
| Protein | 0.97g | 3% | |
| Vitamin C | 30.9mg | 81% | |
| Iron | 0.2mg | 1% | |
| Calcium | 33.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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