Roasted Summer Squash with Fresh Herbs

[Guest guest]

Roasted Summer Squash with Fresh Herbs

 

olive oil cooking spray

3 pounds summer squash to include zucchini, crookneck

squash, scallopini, pattypan, and sunburst squash, all

cut in 3/4 inch cubes

2 medium red bell peppers, cut into 1-inch squares

3 small red onions, peeled and halved, each half cut

into 1/2 -inch-wide wedges (or 16 small boiler-type

onions left whole)

sea salt and freshly ground black pepper to taste

1 tablespoon chopped fresh thyme or summer savory

2 tablespoons chopped fresh basil

2 tablespoons chopped chives

2 tablespoons extra-virgin olive oil

 

Preheat oven to 500 degrees. Spray a large, shallow

roasting pan with olive oil cooking spray.

Add all vegetables, spray well with olive oil cooking

spray, and toss. Add salt and pepper and toss again.

Put in the oven and cook 8 to 10 minutes. Toss and

cook 8 to 10 minutes more.

Add herbs, toss, and cook 5 minutes or until

vegetables are cooked but still maintain their shape.

Add olive oil and toss.

Makes 8 servings.