Roasted Summer Squash with Fresh Herbs

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Roasted Summer Squash with Fresh Herbs

 

olive oil cooking spray

3 pounds summer squash to include zucchini, crookneck squash,

scaloppini, pattypan, and sunburst squash, all cut in 3/4 inch cubes

2 medium red bell peppers cut into 1-inch cubes

3 small red onions, peeled and halved, each half cut into 1/2 inch-wide

wedges (or 16 small boiler-type onions left whole)

kosher salt to taste

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. The larger and more shallow the roasting pan

is, the more the squash will brown and the faster they will cook.

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 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.

 

 

A mother of 7, I need to lay down.

 

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