Marinated Summer Vegetables

Ingredients for Marinated Summer Vegetables

• 3 summer squash or courgette (about 450g ), sliced on a diagonal 1/2" thick

• 3 red, orange, or yellow 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

How to make Marinated Summer Vegetables

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.