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.