Roasted Summer Squash With Herb Medley

Name: Roasted Summer Squash With Herb Medley
Ingredients: 1.5 pounds assorted summer squash, rinsed and dried well and ends trimmed; small ones left whole, medium and large ones cut lengthwise in half or into quarters so they are no thicker than 1/2 inch; 2 tablespoons olive oil; salt; Freshly ground black pepper; 1 tablespoon to 2 tablespoons finely chopped, mixed dill, flat-leaf parsley and basil leaves

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Ingredients

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1.5 pounds assorted summer squash, rinsed and dried well and ends trimmed; small ones left whole, medium and large ones cut lengthwise in half or into quarters so they are no thicker than 1/2 inch2 tablespoons olive oilsaltFreshly ground black pepper1 tablespoon to 2 tablespoons finely chopped, mixed dill, flat-leaf parsley and basil leaves

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Instructions

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Step 1

Preheat the oven to 375 degrees. Have ready a large rimmed baking sheet. Toss the squash in a large mixing bowl with the olive oil to coat well; season with salt and pepper to taste. Spread in a single layer on the baking sheet and roast for 15 minutes, then use a spatula to turn over the squash. Return to the oven and roast for 30 to 35 minutes, until the squash can be easily pierced with a fork and are lightly browned on at least one side.

Step 2

Transfer to a serving bowl and toss with 1 tablespoon of the chopped herb mixture. Taste and add more of the chopped herbs as needed. Serve warm or at room temperature.