Marinated Summer Vegetables |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Adding veggies to the marinade while warm helps them absorb more flavor. 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. DO AHEAD: Vegetables can be made 3 days ahead. Cover and chill; bring to room temperature before serving.
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