As part of my plan to increase our vegetable and fruit consumption this summer, I’m trying to cook 2 to 3 vegetables at dinner time to give us more choices and leftovers for the next day. Last Friday, as part of our dinner, I made these roasted squash rounds. I was able to put all of our dinner into the oven and just monitor the times for each dish. These roasted squash rounds are a flexible dish. I roasted mine at 450 because of the roasted potatoes I was making at the same time. The squash rounds could be roasted at 400 degrees, too.
Roasted Squash Rounds
several summer squash or zucchinis cut into 1/4 inch thick slices
several T of olive oil or coconut oil (the flavorless variety)
Put the slices of summer squash or zucchini in a bowl and drizzle the oil over top. Sprinkle the salt, pepper, oregano, and basil and mix together until the summer squash are completely coated.
Place the slices on an ungreased cookie sheet in a single layer with some space between the slices.
Roast at 400 or 450 degrees for 30 minutes. Halfway through the roasting, flip the slices over and put them back in the oven.
This recipe is part of my June 18th weekly menu.
Because I love meeting new people and sharing, this post is linked to: