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