Roasted Summer Squash & Onions
By Ro Morse
PADUCAH - Serves 4-6

1 medium yellow summer squash, cut into bite-size pieces
1 medium zucchini squash, cut into bite-size pieces
1 red onion, coarsely chopped
2 teaspoons minced garlic
1 tablespoon coconut oil, melted
1 teaspoon Italian seasonings
Sea salt
Ground black pepper

Place squash, zucchini, onion and garlic in a large bowl, drizzle with oil and stir until all the vegetables are coated. Sprinkle salt, pepper and Italian seasonings over mixture and gently flip around. Spread the seasoned mixture evenly on a large rimmed baking sheet and roast for 20-30 minutes in a preheated 425° oven. Stir the mixture once after about 10 minutes of roasting. Remove from oven as soon as veggies reach the desired tenderness. Serve warm or at room temperature. 

Very tasty!

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Published 09:00 PM, Friday Jun. 19, 2020
Updated 09:50 AM, Saturday Jun. 20, 2020



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