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!

4 comments:

legend_018 said...

I love this. I love easy, but GOOD stuff. I'm guessing this could be cooked on the grill. When the hot heat begins, we don't want to heat the house up. Thanks!!!

Kalyn said...

Sounds wonderful. I think any vegetable roasted with olive oil, balsamic, and a bit of salt and pepper has got to be good!

Anonymous said...

Yes, I just made and enjoyed this wonderful summer dish! The only change I opted for was, instead of drinking it, to add the glass of wine to the squash/tomatoes. It did add that special touch!
Paul

brenda l said...

I go crazy on this one, I use summer squash, zuccini squash and mexican squash, them tomatoe wedges, thick onion slices, spat with lo cal butter, Red wine vinegar and top with cheese before it is done. A mulit layer medley. same aspect