- 3 summer squash or zucchini (about 1 pound), sliced on a diagonal 1/2″ thick
- 3 red, orange, or yellow bell peppers, cut into 1″ strips
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 2 garlic cloves
- 2 tablespoons Sherry or red wine vinegar
- 4 sprigs oregano
- Place racks in upper and lower thirds of oven; preheat to 475°. Place squash and peppers on separate baking sheets. Drizzle each sheet of vegetables with 1/2 tablespoons oil, season with salt and pepper, and toss to coat. Spread out in a single layer, turning peppers skin side up.
- Roast peppers on upper rack and squash on lower rack, turning squash once, until tender, 15-20 minutes. Let cool slightly; remove skins from peppers.
- Whisk garlic, vinegar, and remaining 3 tablespoons oil in a large bowl; season with salt and pepper. Add vegetables and oregano; toss to coat. Cover and let sit at least 1 hour.
- DO AHEAD: Vegetables can be made 3 days ahead. Cover and chill; bring to room temperature before serving.