Roasted Chilled Marinated Vegetables - alive magazine

Ingredients

• 2 red bell peppers, cored and thickly sliced into strips
• 2 yellow bell peppers, cored and thickly sliced into strips
• 1 large zucchini, coarsely chopped
• 1 medium fennel bulb, halved and julienned
• 1/2 sweet onion, julienne sliced
• 1 jalapeno pepper, seeded and diced
• 2 large garlic cloves, minced
• 2 Tbsp (30 mL) extra-virgin olive oil, plus extra
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 1/3 cup (80 mL) sliced pitted black olives
• 2 tsp (10 mL) aged balsamic vinegar
• 1 Tbsp (15 mL) chopped fresh oregano
• 1 Tbsp (15 mL) fresh chopped dill