Roasted Summer Squash With Herb Medley
- Course: Side Dish
- Features: Fast, Healthy, Kid-Friendly, Meatless
Summary:
For this recipe, use the small summer squash (finger size to 1 inch across at the thickest point) that are available now at farmers markets and at outlets that sell local produce. These young ones are tender and have a wonderful flavor that squash seem to lose as they grow larger.
The dish is good either warm or at room temperature, so it is a good choice for summer buffets.
4 servings
Ingredients:
- 1 1/2 pounds assorted summer squash, rinsed and dried well and ends trimmed; small ones left whole, medium and large ones cut lengthwise in half or into quarters so they are no thicker than 1/2 inch
- 2 tablespoons olive oil
- Salt
- Freshly ground black pepper
- 1 to 2 tablespoon finely chopped, mixed dill, flat-leaf parsley and basil leaves
Directions:
Preheat the oven to 375 degrees. Have ready a large rimmed baking sheet.
Toss the squash in a large mixing bowl with the olive oil to coat well; season with salt and pepper to taste. Spread in a single layer on the baking sheet and roast for 15 minutes, then use a spatula to turn over the squash. Return to the oven and roast for 30 to 35 minutes, until the squash can be easily pierced with a fork and are lightly browned on at least one side.
Transfer to a serving bowl and toss with 1 tablespoon of the chopped herb mixture. Taste and add more of the chopped herbs as needed. Serve warm or at room temperature.
Recipe Source:
From In Season columnnist Stephanie Witt Sedgwick.
E-mail the Food Section with recipe questions.
(Leah L. Jones for The Washington Post)
