Tuesday, June 19, 2012

Roasted Summer Squash

2 zuchini (sliced 1/2 in thick)
2 yellow squash (sliced 1/2 in thick)
Olive Oil (~1/4 cup)
Sea Salt
Freshly ground pepper
1/2 tsp red pepper flakes, finely chopped

Toss veggies in oil and seasoning.  Line baking sheet with parchment paper and arrange veggies (try to lay as many flat in a single layer as possible).  Bake 400 for 50 minutes then increase heat to 450-475 for 10 minutes to brown top layer.  This method allows the edges to brown while leaving the middle moist and tender.


  1. I will DEFINITELY try this one! Looks so yummy and healthy!

  2. I am getting ready to make this, but adding some poblano peppers to give it a little kick to go with our turkey chili. Thanks. Will look at your new stuff tomorrow, hopefully!!!