|Marinated Summer Vegetables|
Four Years Ago: Chocolate Chip Oreo Cookies
Marinated Summer Vegetables
from Bon Appetit June 2013
-3 zucchini (about 1 lb), sliced on a diagonal (1/2" thick)
-3 bell peppers, cut into 1" strips
-4 tbsp extra-virgin olive oil, divided
-kosher salt & fresh ground pepper
-2 garlic cloves
-2 tbsp red wine vinegar
-4 sprigs thyme
1. Place racks in the upper and lower thirds of the ovens. Preheat oven to 475F. Place squash and peppers on separate baking sheets lined with foil. Drizzle each pan of vegetables with 1/2 tbsp oil, season with salt & 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. Allow to cool slightly. If desired, remove skins from peppers (I skipped doing this and they were perfectly fine--no weird taste or texture).
3. Whisk garlic, vinegar, and remaining 3 tbsp oil in a large bowl. Season with salt and pepper. Add vegetables and thyme and toss to coat. Cover and allow to sit for at least 1 hour or up to three days (chilled. Bring to room temperature before serving).