| SAGE-ROASTED SQUASH |
Adapted from From Asparagus to Zucchini
2 medium zucchini
2 medium yellow squash
2 tbsp. oilve oil
2 tbsp. chopped fresh sage
1 tbsp. minced garlic
salt and pepper
Heat oven to 400 degrees. Oil a large baking dish. Slice squash
lengthwise or diagonally 1/8-inch thick. Season with salt and pepper to
taste. Place in baking dish to make overlapping layers. Combine
remaining ingredients and spread on top of summer squash. Bake until
lightly browned, 20-25 minutes. Serve hot. Works great for thin sliced
eggplant, green tomatoes, and onions, too. Makes 4 servings.
2 medium zucchini
2 medium yellow squash
2 tbsp. oilve oil
2 tbsp. chopped fresh sage
1 tbsp. minced garlic
salt and pepper
Heat oven to 400 degrees. Oil a large baking dish. Slice squash
lengthwise or diagonally 1/8-inch thick. Season with salt and pepper to
taste. Place in baking dish to make overlapping layers. Combine
remaining ingredients and spread on top of summer squash. Bake until
lightly browned, 20-25 minutes. Serve hot. Works great for thin sliced
eggplant, green tomatoes, and onions, too. Makes 4 servings.
