Marinated Summer Vegetables - PCOS-Friendly Recipe

Servings: 6

Lunch

This Marinated Summer Vegetables is a PCOS-friendly recipe.

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.

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Frequently Asked Questions

Is Marinated Summer Vegetables good for PCOS?

Yes, this Marinated Summer Vegetables recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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