Garlic Roasted Summer Squash Recipes

ROASTED SUMMER VEGETABLES

Steps:

• Preheat the oven to 375 degrees F.
• Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
• Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
• Note: This recipe was doubled for this episode.

GARLIC PARMESAN ROASTED SUMMER SQUASH

Steps:

• Preheat oven to 450° F
• Slice zucchini and yellow squash into rounds, between 1/2 inch and 1 inch thick. Lay on a greased baking sheet in a single layer.
• Brush melted Garlic Butter over each round. Season with salt and pepper, to taste. Remember you can add more after baking if needed.
• Sprinkle Parmesan cheese evenly over the top.
• Bake at 450° for 20-30 minutes, or until just tender.

GARLIC-HERB PATTYPAN SQUASH

Steps:

• Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.

SUMMER SQUASH WITH TOASTED GARLIC AND LIME

Steps:

• Toss the squash with the salt and let stand in a colander for 30 minutes over a dish or in the sink. Rinse and pat dry.
• In a large skillet, saute the garlic in the vegetable broth until soft, about 3 minutes. Remove garlic and set aside. Raise heat to medium-high.
• Add squash to pan and saute for 8-10 minutes, until tender but a little crunchy.
• Stir in lime juice, oregano, parsley, pepper, roasted garlic, and.
• salt to taste. Mix well.

GARLIC ROASTED SUMMER SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
• Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.