Roasted Summer Squash

This recipe is as simple as it gets, but full of wonderful flavor.  The simple act of putting vegetables into a hot oven seems to transform the most humble ingredients into something wonderfully complex and stoked with flavorful—every time.  This squash can be eaten as is or tossed with cooked pasta and a little extra olive oil.  Try grating some parmesan on top or add some freshly chopped basil leaves.

Ingredients:

  • Young zucchini or other summer squash, cut into approximately ½  x 1 inch slices
  • Onion, cut into wedges about ½ inch thick
  • Garlic, minced (a liberal amount)
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • Freshly squeezed lemon juice

Method:

  1. Preheat oven to 400 degrees.
  2. Place squash, onion and garlic on a cookie sheet and toss together with oil to coat.
  3. Season with salt and pepper.
  4. Roast in oven until squash is just tender (about 20 minutes), turning twice during cooking to ensure even browning.
  5. Remove from oven and lightly toss with lemon juice.  Adjust salt and pepper as necessary.  Serve hot or at room temperature.
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3 thoughts on “Roasted Summer Squash

  1. Just made this with zucchini and squash with olive oil, salt, pepper and grated cheese on top. Delicious!!!

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