Marinated Summer Vegetables

• 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
• Read More http://www.bonappetit.com/recipes/2013/06/marinated-summer-vegetables#ixzz2Tkm6iqjt

1. Place racks in upper and lower thirds of oven; preheat to 475u0b0. 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.
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.
5. Hungry for More? If
6. Read More http://www.bonappetit.com/recipes/2013/06/marinated-summer-vegetables#ixzz2TkmD2vVg

summer, red, extravirgin olive oil, kosher salt, garlic, sherry, oregano

Taken from www.epicurious.com/recipes/member/views/marinated-summer-vegetables-52357271 (may not work)