With summer in full force, it’s suddenly picnic time. TH and I love sitting in the park, relaxing with a bottle of wine and a good book, and last year we brought our little grill along several times for a full-on barbecue. This year we’ve been spending many of our weekends doing long hikes in the Brandenburg countryside, but I’m happy to take a day and just sit in the park and picnic with friends.
This hardly constitutes a recipe, but these delicious marinated vegetables are the perfect side dish to eat on a summer day. Bright, fresh, and slightly sweet, it’s a mix that’s easily eaten straight from the jar. It’s also great for a quick salad tossed with greens or stirred into pasta or a grain like quinoa or basmati rice. Grilled corn, scallions, or mushrooms can be added for variety.
Marinated Summer Vegetables, adapted from Bon Appetit
Yield: 6 servings
3 red, orange, or yellow bell peppers, cut in half and seeds and stem removed
1 large summer squash or zucchini, chopped
1 large red onion, thinly sliced
3 tablespoons olive oil, plus more for cooking
Freshly ground pepper
3 garlic cloves
2 tablespoons apple cider vinegar
¼ teaspoon chili flake
¼ cup chopped herbs such as basil, mint, and fresh parsley
Preheat the oven to 250°C. Place the peppers on a sheet tray and the zucchini and onions on a separate tray. Drizzle each with olive oil and season with salt and pepper; toss to coat. Spread in a single layer with peppers skin-side up. Roast for 15 to 20 minutes, until tender; halfway through, turn the peppers, stir the zucchini-onion mix, and add garlic to the zucchini pan. When tender, remove from oven and set aside to cool.
Meanwhile, in a medium bowl combine the olive oil, apple cider vinegar, chili flake, and chopped herbs. Whisk together. Remove skin from bell peppers and chop. Add peppers, zucchini, onions, and garlic to the marinade, cover, and let sit for at least one hour. Store refrigerated and bring to room temperature before serving.