this is a great side dish for any meal, especially when zucchini and squash are at their peak and gardens are overflowing with them. this is a great recipe when you are looking in the fridge and are wondering what to do with the few ingredients in there. it is fresh and light and for those of you who have gardens, almost all of the ingredients could come from the backyard! the lemon adds a nice final touch, however, red wine vinegar can be used as well.
1 lb zucchini and squash, each cut lengthwise twice, and then cut in half in the center (similar to a wedge)
1 tbs garlic, minced
2 tbs extra virgin olive oil
1 roasted red pepper, peeled, seeded, and chopped
3 tbs caper, drained
fresh mint, roughly chopped
fresh basil, roughly chopped
juice of 1 lemon
sea salt and freshly ground pepper
extra virgin olive oil
preheat oven to 425 degrees and place the rack to the top shelf. mix the garlic and extra virgin olive oil in a small bowl. drizzle the olive oil mixture over the sliced zucchini and squash and stir to coat them. place the zucchini and squash wedges on a baking sheet, skin side down. place in the preheated oven for about 10 minutes. check on them and if not browned, continue to cook for 3-5 minutes. once browned, remove from the oven, and place on a serving platter. sprinkle the roasted vegetables with the salt and pepper (to taste). drizzle lightly with extra virgin olive oil and dress with the squeezed lemon juice. serve immediately.
*mint and basil work great with this dish, however, any fresh herb is great. mint, basil, thyme, or oregano…