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.
You can use any variety of summer squash for this fabulous Italian inspired sandwich. It’s also nice with the addition of other grilled vegetables, such as peppers or eggplant or if you’re a meat eater, chicken or fish. Make your own olive tapenade if you have time or the inclination, but you’re likely to find many excellent choices at any good specialty market.
If you have leftover rice (white or brown) this is a tasty way to finish it off. Any zucchini (or other summer squash) languishing in the fridge, left from last week or overflow from a backyard garden will be the perfect addition. The basic ingredients listed are a starting point, but you could easily add (or substitute) other vegetables you have on hand such as leafy greens, green beans, potatoes and other types of peppers.