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)
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.