Roasted Chilled Marinated Vegetables
A beautiful and delicious compilation of roasted vegetables marinated in a flavourful dressing is perfect for a picnic. This recipe complements many different dishes. Whether served on crusty bread or in a big lettuce leaf, or tucked into a bun with grilled meat or fish, it’s the quintessential side dish. It’s especially ideal for a picnic, as it won’t spoil as quickly as other dishes.
Roasted Chilled Marinated Vegetables
Ingredients
- 2 red bell peppers, cored and thickly sliced into strips
- 2 yellow bell peppers, cored and thickly sliced into strips
- 1 large zucchini, coarsely chopped
- 1 medium fennel bulb, halved and julienned
- 1/2 sweet onion, julienne sliced
- 1 jalapeno pepper, seeded and diced
- 2 large garlic cloves, minced
- 2 Tbsp (30 mL) extra-virgin olive oil, plus extra
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) freshly ground black pepper
- 1/3 cup (80 mL) sliced pitted black olives
- 2 tsp (10 mL) aged balsamic vinegar
- 1 Tbsp (15 mL) chopped fresh oregano
- 1 Tbsp (15 mL) fresh chopped dill
Nutrition
Per serving:
- calories94
- protein2g
- fat6g
- saturated fat1g
- trans fat0g
- carbohydrates10g
- sugars6g
- fibre3g
- sodium184mg
Directions
01
Preheat oven to 400 F (200 C). In large bowl, combine bell peppers, zucchini, fennel, onion, jalapeno, and garlic. Drizzle with oil, and sprinkle with salt and pepper. Toss together until evenly coated. Spread out in even layer on large, rimmed baking sheet. Bake in centre of preheated oven for 50 minutes to 1 hour, stirring occasionally, until vegetables begin to caramelize on the edges. Remove and cool.
If you wish to peel skin from cooked peppers, remove to bowl and cover with lid for 30 minutes. When cool enough to handle, peel skin from pepper strips and combine with other roasted vegetables in large bowl. Add olives, balsamic, and fresh herbs. Gently fold together. Cover and leave at room temperature for up to a day until ready to serve. It can be refrigerated for up to 2 days. Add a splash of olive oil before serving, if you wish. Delicious served with grilled prawns or steak, or spooned into lettuce leaves.
Tip:
This marinated vegetable dish is so versatile. Not only does it complement grilled protein, but it also works as an appetizer or lunch dish. Make a lot so you can serve on pizza or spoon onto bruschetta with crumbled feta. Delicious!
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
