Hope you all had a wonderful 4th of July. It was a nice (hot) day here in the South. This was the first year that we were all by ourselves for the 4th and although we had fun together, it didn’t feel right without a crowd of people to share it with. I really missed our family! I decided that next year I will plan ahead and host a BIG party, so I won’t feel so lonely and homesick:) Wanna come?!
Anyway, I am excited to share this yummy recipe with you. Do you have lots of summer squash to use this time of year? I always do and this is a perfect way to use it up. I like to pick my squash when it is small and extra tender. I save the big ones for my favorite zucchini bread (the best Classic Zucchini bread here and Chocolate Zucchini bread here) This recipe has become a favorite summer side dish for us. You can change it up by using different fresh herbs. I really like rosemary and thyme. Don’t you just LOVE fresh herbs in the summer time? What a treat! And as a sidenote, I like to put the chilled leftovers of this dish on my salads–yum!
Also I have my weeekly menu back up here. Are you planning your weekly menu ? How is it going? Do you find that it helps relieve stress?
Roasted Summer Squash with Fresh Herbs and Feta
submitted by Melanie
8 baby summer squash, preferably a mixture of yellow squash and zucchini (use 4 medium sized ones if you don’t have access to baby squash)
1-2 T olive oil, enough to coat squash
1 T white balsamic vinegar (I used white balsamic to not change the squash color, but regular balsamic would also work)
1/4 C fresh herb leaves (I used Rosemary today, but thyme is fabulous)
1/2 C crumbled Feta
salt and fresh ground pepper to taste
Preheat oven to 400 F. Wash squash well and dry. If you have baby squash, cut lengthwise into two pieces. If you have large squash, cut lengthwise into four pieces, then cut away the seed part of each piece and cut into pieces about 3-4 inches long.
In plastic bowl, toss squash with olive oil, balsamic vinegar, thyme leaves, salt, and pepper. Arrange on roasting pan.
Roast squash 25-30 minutes, until edges are starting to get quite brown and squash is tender. Remove squash from oven, put back into plastic bowl and toss with feta, fresh ground pepper to taste and salt if desired. (It won’t need much salt because Feta cheese is salty.) Serve hot.
Recipe Source: adapted from Superspark