Description
The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.
Ingredients
- 2 summer squash
- ΒΌ cup olive oil
- 3 cloves garlic, minced, or more to taste
- 1 teaspoon herbes de Provence
- salt to taste
- ground black pepper to taste
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- Trim the ends from the squash
- and cut each squash in half lengthwise. Cut the halves in half again crosswise
- to make 4 pieces; cut those pieces in half twice more the long way
- to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
- Roast the squash until the spears and garlic start to brown
- 5 to 10 minutes. Check the squash after 5 minutes
- and add time in 2- to 3-minute intervals to avoid burning.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4