Roasted Summer Squash With Herb Medley

The Washington Post, June 4, 2008

• • 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.

92 calories, 7g fat, 1g saturated fat, n/a cholesterol, 73mg sodium, 7g carbohydrates, 3g dietary fiber, n/a sugar, 2g protein.