Roasted Summer Squash with Fresh Herbs I like this recipe

[Guest guest]

I could make soft tacos the next day with the leftovers.

 

Brad

 

 

, Felicia Lester

<felicia_lester wrote:

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> Roasted Summer Squash with Fresh Herbs

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> 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

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> 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.

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