Roasted Summer Squash

By • June 30, 2010 • 1 Comments



Author Notes: Roasted Summer Squash ~ Keeping summer vegetables simple with a quick roast of squash and zucchini for a fast and healthy weekday side dish.bakersroyale

Serves 6

  • 3 zuchinni
  • 3 yellow squash
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 3 tablespoons olive oil
  1. Peel vegetables and slice into ¼ inch thick slices
  2. Assemble vegetables to your preferred dish and drizzle olive oil on top. Finish preparation with kosher salt and black pepper.
  3. Bake at 400 degrees F for 30 minutes.

Tags: fast, roast, Side Dishes, Vegetarian

Comments (1) Questions (0)

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about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

What a beautiful way to cook two colors of squash! Very, very nice. Will definitely give this one a go. I'm crazy about roasted summer squash, but have never thought to prepare it this way. Thanks for posting this! ;o)