Get ready for the onslaught of summer squash. If your garden has been anything like mine in recent years you will soon be inundated with more summer squash than you can handle. It often gets to the point where you can’t even give the squash away. So think about different ways you can use of all of that squash.
Over the years I’ve posted a wide variety of recipes using summer squash and you can find those recipes in my recipe index. Today’s recipe is very basic. It is quick and easy and a great way to use your squash to accompany just about any meal.
So let’s talk about garlic roasted summer squash and tomatoes…
Lesson Learned 1 – For the best results, let the olive oil, garlic and seasoning rest: A great way to infuse your olive oil with the flavors of the garlic and Italian seasoning is to combine them all together and let the mixture sit for 5-10 minutes before coating the squash and tomatoes. That way you will get a great infused olive and those flavors will permeate the squash and tomatoes during the roasting process.
Lesson Learned 2 – once again it is important to cut the squash rounds into evenly thick pieces: I cannot sing the praises of a mandolin slicer enough. It is truly the best way to cut veggies into rounds that are uniformly thick in size. The reason you do this is so the squash cooks evenly and you don’t wind up with some pieces overcooked, some undercooked and some just right. Eliminate what I call the Goldilocks And The Three Bears dilemma and use a mandolin slicer. And once again, I cannot stress enough to use the finger guard whenever using the mandolin slicer. Accidents can happen very easily if you don’t.
Lesson Learned 3 – Use firm tomatoes in this recipe: I would not use overly ripe soft tomatoes in this recipe. A firmer, slightly less juicy tomato holds up best during the 30 minute roasting time. I used firm cherry tomatoes in this recipe but you can also cut up roma tomatoes or use firm campari tomatoes.
The prep on this recipe is quick and the result is fabulous. And with squash season upon us, this is a great recipe to have in your hip pocket. Try it and let me know what you think…
GARLIC ROASTED SUMMER SQUASH AND TOMATOES...
1 large or 2 small zucchini squash
1 large or 2 small yellow squash
1/2 cup firm cherry tomatoes, halved
3 Tbs. olive oil
3-4 cloves of garlic, minced
1 1/2 tsp. Italian seasoning
1 cup shredded parmesan cheese
Salt and Pepper, to taste
Preheat the oven to 400 degrees. Line a lipped baking sheet with foil. Spray the foil lightly with cooking spray.
Mix together the olive oil, garlic and Italian seasoning. If you can, let the mixture sit for 5-10 minutes to infuse the olive oil with the garlic and seasoning.
Slice the squash into 1/8 slices (using a mandolin slicer is preferred). Cut the cherry tomatoes in half. Put the squash and tomatoes in a large bowl. Pour the olive oil mixture over the vegetables and stir to evenly combine.
Spread the vegetables out evenly onto the prepared baking sheet. Season the mixture with salt and pepper. Sprinkle the parmesan over the top of the vegetables. Roast for 30 minutes or until the vegetables are tender and the parmesan is golden brown. Serve immediately.