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Recipes
June 2013

Marinated Summer Vegetables

By Mary-Frances HeckPhotography by Peden + Munk

3.6

(27)

Marinated Summer Vegetables

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

Recipe information

  • Total Time

    1½ hours

  • Yield

    6 Servings

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

Need to make a substitution?

Preparation

  1. 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.

    Step 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.

    Step 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.

    Step 4

    DO AHEAD: Vegetables can be made 3 days ahead. Cover and chill; bring to room temperature before serving.

Nutrition Per Serving

6 servings
1 serving contains: Calories (kcal) 100 Fat (g) 10 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 2 Sodium (mg) 85
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