Roasted & Marinated Veggies

2 zucchini, sliced into 1/2" rounds
3 bell peppers, cut into 1" strips
2 Japanese eggplants, sliced into 1/2 " rounds
1 banana pepper, cut into strips
8-10 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
2 garlic cloves, smashed
2 tablespoons sherry vinegar
2-4 tablespoons red wine vinegar
4 sprigs fresh oregano

Place racks in upper and lower thirds of oven; preheat oven to 475°. Place zucchini, eggplants and peppers, skin side up, on a baking sheet. Drizzle vegetables with 1 tablespoons oil, season with salt and pepper, and toss to coat.

Roast until tender, 15-20 minutes. Zucchini and eggplant will need to be turned half way through. Let vegetables cool slightly on pan; remove skins from peppers.

Whisk garlic, vinegars, and remaining tablespoons of oil in a large bowl; season with salt and pepper. Adjust taste by adding more sherry vinegar if you want a bit more sweet. Add vegetables and oregano; toss to coat. Place in mason jars for storage. Cover and refrigerate.