Adapted from a  recipe in the June, 2013 issue of  Bon Apétitte, what caught my eye about it beside the fact that the photograph looked interesting was the fact that the article said that it would keep for a couple of days in the refrigerator.  I had visitors coming and did not want to spent a lot of time in the kitchen so I decided to try it.  I loved the ease of it and how pretty it looked in a glass bowl.  The original recipe did not call for feta cheese, but I thought it was a good addition.

Ingredients:

1. 3 medium zucchini
2. 4 small yellow crooked neck squash
3. 2 red peppers
4. 4-5 tablespoons of extra virgin olive oil (divided!)
5. 2 tablespoons red wine vinegar
6. 3 garlic cloves, diced
7. 1  1/2 teaspoons salt
8. 1 teaspoon fresh ground pepper
9.  1/4 cup fresh oregano leaves
10. feta cheese, either crumbled or cut into squares, to taste

Directions:

1. Place racks in upper and lower thirds of the oven and preheat it to 475 degrees.
2. Slice the zucchini and squash diagonally 3/8″ thick.
3. Cut the red pepper into 1″ strips (top to bottom) – discard seeds, tops, and white filament in the peppers.
4. Line 2 baking sheets with parchment paper or tin foil (for easy clean up only! I am lazy) and drizzle the pans with 1 tablespoon of the oil.
5. Place the red peppers on  the baking sheet skin side up and roast on the UPPER rack. The skin will blister.
6. Put the zucchini and squash on the baking sheet and toss to coat.  Place the LOWER rack of the oven.
7. Roast vegetables for about 10 minutes, remove the zucchini and squash and turn over.  (Not the peppers!)
8. Continue roasting the vegetables another 10 minutes after turning the squashes.
9. While the vegetables are roasting, combine the olive oil, vinegar, salt, pepper, and whisk in the bowl you will place the vegetables.
10. Remove vegetables from the oven after 20 minutes and allow to cool slightly.
11. Gather up the foil or parchment paper around the peppers to help them sweat.  Remove the skins from the peppers.
12. When the vegetables are cooled and the peppers have been skinned, toss in the oil and vinegar dressing.
13. Add the oregano leaves and the feta cheese.
14. Chill for at least one hour and up to 3 days.