Please Share Like Friend Me Thank You! Join us in facebook/groups/DansHealthyYou For Recipes, Household Tips, Motivation, Inspiration, Laughs and so much more! Marinated Summer Vegetables Adding veggies to the marinade while warm helps them absorb more flavor. Read More bonappetit/recipes/2013/06/marinated-summer-vegetables#ixzz2ZWFaCZ4V 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 Preparation • 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. • 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. Nutritional Information 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
Posted on: Fri, 19 Jul 2013 18:57:29 +0000
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