Marinated Summer Vegetables
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Mary-Frances Heck
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
Instructions
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.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment