Roasted Summer Squash
- 1 tsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 zucchini
- 2 yellow summer squash
- 2 sunburst squash
- Once you have chopped your veggies and tossed them with the olive oil, salt and pepper, and any other spices you like, spread the cut veggies on a baking sheet and roast at 425 to 450°F for 20 to 30 min until the veggies are tender and slightly browned. Enjoy!
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.