Sunday, May 20, 2007
Roasted Summer Squash with Tomatoes
I love those quick and easy sidedishes that take maybe 5 minutes to prep, and then all you do is pop it in the oven and forget about it. M was grilling on the deck, so after I put this dish in the oven, I could join him and enjoy the sites and smells of spring with a glass of chardonnay.
I sliced up 3 good sized summer squash into half moons, and threw those into a baking dish along with 3 diced plum tomatoes, a couple cloves of chopped garlic, a handful of chopped parsley (if I would have had fresh thyme, that would have been my first choice), some olive oil and some balsamic vinegar (S&P too!). I tossed it all together and put it into a 375 degree oven for 30-35 minutes. Halfway through, I took it out for a little stir and put it right back in.
This is a nice light summer dish, and you could easily substitute zucchini and basil instead of the yellow squash with parsley!