Orange-Oregano Marinated Vegetables

Cook artichoke hearts, bell pepper and fennel in a small pot of boiling water until crisp-tender, 30 seconds to 1 minute. Using a slotted spoon, transfer to a bowl of ice water to cool. Drain, pat dry and transfer to a medium bowl.

Whisk oil, vinegar, orange zest, oregano, salt and pepper together in a small saucepan and heat until steaming. Pour the marinade over the vegetables, stirring to coat.

Cover and refrigerate, stirring occasionally, for at least 2 hours and up to 5 days.