• 6servings
  • 30minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 summer squash or zucchini (about 1 pound), sliced on a diagonal

  2. 1/2" thick

  3. 3 red, orange, or yellow bell peppers, cut into 1" strips

  4. 4 tablespoons extra-virgin olive oil, divided

  5. Kosher salt, freshly ground pepper

  6. 2 garlic cloves

  7. 2 tablespoons Sherry or red wine vinegar

  8. 4 sprigs oregano

Instructions Jump to Ingredients ↑

  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 tablespoons oil, season with salt and pepper, and toss to coat. Spread out in a single layer, turning peppers skin side up.

  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.

  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.

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


Send feedback