Chunky Italian Countryside Marinated Vegetables

Tiffany Bannworth


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!


★★★★★ 1 vote

10 Min
30 Min


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large yellow squash
large eggplant
oil for roasting
orange bell pepper
large red tomato
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
lemon wedge
salt and pepper

How to Make Chunky Italian Countryside Marinated Vegetables


  • 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.

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About Chunky Italian Countryside Marinated Vegetables

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

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