1. Place racks in upper- and lower-middle parts of oven and heat to 450 degrees. Line two baking sheets with foil.
2. If using zucchini, yellow squash, eggplants, or tomatoes, trim and slice into 1/2"-thick rounds. If using peppers, quarter lengthwise, then discard seeds, ribs, and stems. Arrange vegetables in a single layer on prepared baking sheets. Combine 3 tablespoons oil and the garlic in a small bowl and brush all over vegetables; season with salt and pepper.
3. Transfer to oven and bake until vegetables are softened and charred in spots, about 30 minutes, rotating baking sheets and flipping vegetables halfway through. Meanwhile, whisk remaining 1/4 cup oil, the vinegar, oregano, and orange zest and juice in a small bowl and season with salt and pepper to taste.
4. Transfer roasted vegetables to a platter and drizzle generously with vinaigrette. (Use all of the vinaigrette; the vegetables will soak it up.) Let vegetables marinate at room temperature for 1 hour, then sprinkle with oregano leaves.
Source: Hannaford fresh Magazine, September 2020