Summer squash is finally in season and we’re enjoying the abundant bounty from the garden. Here is an elegant, yet simple recipe for a delectable side dish.
* 2 summer squash
* 1/4 cup olive oil
* 1 T. minced garlic (about 3 cloves)
* 1 teaspoon herbes de Provence
* salt, , to your taste preference
* ground black pepper, to your taste preference
Preheat oven to 450 degrees F
Cut each squash into spears:
Begin by cutting the ends off the squash, then cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way to create squares.
In a shallow dish mix oil, garlic,and herbs. Add the squash, making sure each piece is coated. Place on a cookie sheet. Sprinkle with salt and black pepper.
Roast the squash until the spears and garlic start to brown, approximately 7 to 10 minutes.
Alternatively, if you prefer to grill, place a piece of tinfoil on the grill, & grill the spears on each side for 2 minutes.
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