I found this recipe through a google search (go figure) the other day when I wanted a side dish for some yummy whole wheat pasta. It turned out better than I thought it would, maybe because of all the oil? I think my cooking standards dip lower than normal during pregnancy, so sue me. We all loved it and couldn't get enough. I didn't measure any of the ingredients, just used the recipe as a guideline and eye-balled it all, making some substitutions. Try it out with what you have in your kitchen.
Garlic Roasted Summer Squash
- 2 summer squash
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tsp herbes de Provence [substituted with rosemary, thyme, marjoram and fresh mint from the front yard, diced]
- salt
- pepper
Trim ends of squash and cut into thin wedges, lengthwise. Toss the squash in a bag or bowl with the rest of the ingredients. Spread on baking sheet and roast 5-10 minutes at 450 degrees.
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