Summer Squash baked with Cherry Tomatoes, Olives and Fresh Thyme

[Guest guest]

Just found this recipe in the Montreal Gazette this week

It's from Gardeners' Community Cookbook

 

Summer Squash Baked with Cherry Tomatoes,

Olives, and Fresh Thyme

 

1/4 cup (50 mL) olive oil

2 teaspoons (10 mL) finely chopped

fresh thyme leaves

1 to 2 tablespoons (15 to 25 mL) minced garlic

1 1/2 pounds (625 grams) green and yellow squash -

such as zucchini, crookneck or pattypan - trimmed

and sliced 1/2 (1 cm) thick

2 cups (500 mL) cherry tomatoes, stemmed and halved

12 good black olives, pitted and halved

1/4 cup (50 mL) crumbled feta cheese, preferably

French, Greek or Bulgarian (optional)

 

Preheat the ooven to 425F (220C)

Combine the oil, thyme and garlic in an 8 by 12 inch (20 by 30 cm)

baking dish.  Add the squash, tomatoes and olives and toss to coat.  If

using the feta, sprinkle it over the top.

Bake for 20 to 25 minutes or until the zucchini and tomaties have

thoroughly wilted down but still hold their shape.

Remove and cool enough to handle, then serve.

 

Enjoy

 

Paula

 

 

 

 

 

[Guest guest]

Did you have a chance to try it? It sure does sound like a good

recipe.

 

Gene

 

 

, Paula Sacks <pms542001

wrote:

 

 

>

> Just found this recipe in the Montreal Gazette this week

> It's from Gardeners' Community Cookbook

>  

> Summer Squash Baked with Cherry Tomatoes,

> Olives, and Fresh Thyme

>  

> 1/4 cup (50 mL) olive oil

> 2 teaspoons (10 mL) finely chopped

> fresh thyme leaves

> 1 to 2 tablespoons (15 to 25 mL) minced garlic

> 1 1/2 pounds (625 grams) green and yellow squash -

> such as zucchini, crookneck or pattypan - trimmed

> and sliced 1/2 (1 cm) thick

> 2 cups (500 mL) cherry tomatoes, stemmed and halved

> 12 good black olives, pitted and halved

> 1/4 cup (50 mL) crumbled feta cheese, preferably

> French, Greek or Bulgarian (optional)

>  

> Preheat the ooven to 425F (220C)

> Combine the oil, thyme and garlic in an 8 by 12 inch (20 by 30 cm)

> baking dish.  Add the squash, tomatoes and olives and toss to

coat.  If

> using the feta, sprinkle it over the top.

> Bake for 20 to 25 minutes or until the zucchini and tomaties have

> thoroughly wilted down but still hold their shape.

> Remove and cool enough to handle, then serve.

>  

> Enjoy

>  

> Paula

>

>

>

>

>

[Guest guest]

Haven't tried it yet.  Will probably do so later on in the week.  Have to find

that squash. 

Paula