Marinated Summer Vegetables

By LRay

Recipes & Menus | recipes

Marinated Summer Vegetables
Adding veggies to the marinade while warm helps them absorb more flavor.

6 servings

Active:

30 minutes

Total:

1 1/2 hours

Recipe by Mary-Frances Heck

Photograph by Peden + Munk

June 2013

Ingredients

• 3 summer squash or zucchini (about 1 pound), sliced on a diagonal 1/2-inch thick
• 3 red, orange, or yellow bell peppers, cut into 1 inch 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

Details

Servings 6
Cooking time 120mins
Adapted from bonappetit.com

Preparation

Step 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 tablespoon 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.