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


  • 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

How to Make Chunky Italian Countryside Marinated Vegetables


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

Printable Recipe Card

About Chunky Italian Countryside Marinated Vegetables

Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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