Marinated Summer Vegetables
Serves: 2
Rowena Kautzer
1 January 1970
Based on User reviews:
71
Spice
52
Sweetness
42
Sourness
39
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
Directions:
1
Place racks in upper and lower thirds of oven; preheat to 475°
2
Place squash and peppers on separate baking sheets
3
Drizzle each sheet of vegetables with 1/2 tablespoons oil, season with salt and pepper, and toss to coat
4
Spread out in a single layer, turning peppers skin side up
5
Roast peppers on upper rack and squash on lower rack, turning squash once, until tender, 15-20 minutes
6
Let cool slightly; remove skins from peppers
7
Whisk garlic, vinegar, and remaining 3 tablespoons oil in a large bowl; season with salt and pepper
8
Add vegetables and oregano; toss to coat
9
Cover and let sit at least 1 hour
10
DO AHEAD: Vegetables can be made 3 days ahead
11
Cover and chill; bring to room temperature before serving
12
Place racks in upper and lower thirds of oven; preheat to 475°
13
Place squash and peppers on separate baking sheets
14
Drizzle each sheet of vegetables with 1/2 tablespoons oil, season with salt and pepper, and toss to coat
15
Spread out in a single layer, turning peppers skin side up
16
Roast peppers on upper rack and squash on lower rack, turning squash once, until tender, 15-20 minutes
17
Let cool slightly; remove skins from peppers
18
Whisk garlic, vinegar, and remaining 3 tablespoons oil in a large bowl; season with salt and pepper
19
Add vegetables and oregano; toss to coat
20
Cover and let sit at least 1 hour
21
DO AHEAD: Vegetables can be made 3 days ahead
22
Cover and chill; bring to room temperature before serving