This is one of those yummy, quick, easy, last-minute types of side dishes that always seem to come in handy. When I asked hub what he wanted me to make for dinner on his birthday, he thought for 2 seconds, then said, “Chicken phillies!” I added these roasted veggies as a healthier alternative to fries.
Side note: This is just one of the many zillions of reasons why I love that guy. He’s not over-the-top or demanding. He says “Thank you” when I cook (which is just about every day, so one would think he’d take it for granted by now), and he never asks what I made for dinner; he just sits down and looks happy 🙂
I usually make this recipe with both zucchini and yellow squash, but the farmer’s market didn’t have any yellow squash the last time I was there, so…
Ingredients: serves 2-4
- 2-4 medium zucchini and/or yellow squash
- Extra virgin olive oil (EVOO)
- Salt and pepper
- Butter, for pan
- Preheat broiler (i.e. set oven to “Broil”).
- Line a baking pan with aluminum foil, and rub butter over the foil.
- Rinse zucchini/yellow squash, and cut into thin slices.
- Place squash in a single layer on the buttered foil.
- Rub squash with EVOO, and sprinkle with salt and pepper.
- Broil until squash begins to brown. Serve immediately, or they will loose crispness and become a little soggy*.
*I don’t mind room temp, slightly soggy roasted veggies, but I just wanted to mention that detail.
I always saute’ zucchini and yellow squash with onions but I never tried roasting them. Guess what I will be having this weekend 🙂
Happy to help! Let me know how it turns out 🙂 Also, sauteed squash with onions sounds really yummy.
J&S