Chunky Italian Countryside Marinated Vegetables

Tiffany Bannworth

By
@MissAnubis

This could be used in multiple recipes or even just a slice of toasted French or Italian bread with a little brie or goat cheese.

Use creatively! Mangia bene!

Rating:
★★★★★ 1 vote
Comments:
Prep:
10 Min
Cook:
30 Min

Ingredients

2
large yellow squash
1
large eggplant
oil for roasting
1
orange bell pepper
1
large red tomato
1
tomatillo, green or purple
3 Tbsp
garlic, chopped
1/4 c
red wine
1/4 c
balsamic vinegar
3 Tbsp
olive oil, extra virgin
1 Tbsp
italian seasoning
1
lemon wedge
pinch
salt and pepper

Step-By-Step

1In an oven of 400F, rub your squash and eggplant with oil. Bake until fork soft. Allow to cool completely.
2Remove ends of squash and eggplant. I remove the seeds of the squash. Cut into large chunks.
3Likewise, cut tomato, orange pepper, and tomatillo.
4In a mixing bowl, toss with all the ingredients. (just squeeze the lemon over)
5Store in a Tupperware in the refrigerator overnight.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy