- 2~3 medium summer squash of your choice, or 1 large one (this zucchini is about 14″ long and nearly 4″ round at one end), sliced into 1/4″ thick slices 1 large heirloom tomato, roughly chopped 1 medium onion, sliced into 1/4″ wedges 2 tsp dry parsley flakes 1 tsp dry rosemary, coarsely crushed 1 tsp sea salt 1/2 tsp white pepper 2 tbsp olive oil or melted coconut oil – See more at: https://purelyprimal.com/2010/10/04/herb-roasted-summer-squash/#sthash.qb5dq9ce.dpuf
- Get the oven warmed up to 450 degrees. If you’ve got a convection oven, I’d use it.
- As that is warming up, slice up your “veggies.” Normally, I use medium sized squash (around 8″ long x 2″ max diameter on the zucchini and yellow squash), which can just be sliced. Keep the tomato chopped in big chunks – maybe even just cut into 1/2″ or so wedges and then halve each wedge. And by cutting the onion into wedges you get nice “slivers.” Put it all in a big bowl. Big enough to hold ALL of it with room to toss everything.
- When you’ve got it all in the bowl, add the olive oil (or coconut oil), then cover with plastic wrap and shake/toss it to coat everything evenly and mix it all up.
- Next, sprinkle a little of your herbs and seasonings in at a time, tossing between each addition, to get everything coated well with the seasoning. Spread it in a baking dish or pan (I normally use a 15x10x1/2 stoneware, but this time had too much and had to fill up a 13x9x2 pan instead). If you like, you can sprinkle a little additional parsley, rosemary, and pepper over the top as well.
- Roast it in the oven for 10~15 minutes, turning everything once about halfway through, until it the squash is softened and the onions are translucent. You’ll end up with a bit of water in the bottom of the pan, but that’s just fine. Serve up along side your favorite main dish.
Summer squash makes a great side dish for just about any meal I can think of, and it’s really easy to prepare. And with so many varieties of summer squash, it’s easy to change just one thing in the mix and get a new dish that can add a splash of color to your plate. I’ve used different combinations of yellow squash, round squash, zucchini, and patty pan squash all with great results. So let’s get started…
Gather up:
- 2~3 medium summer squash of your choice, or 1 large one (this zucchini is about 14″ long and nearly 4″ round at one end), sliced into 1/4″ thick slices
- 1 large heirloom tomato, roughly chopped
- 1 medium onion, sliced into 1/4″ wedges
- 2 tsp dry parsley flakes
- 1 tsp dry rosemary, coarsely crushed
- 1 tsp sea salt
- 1/2 tsp white pepper
- 2 tbsp olive oil or melted coconut oil
Get the oven warmed up to 450 degrees. If you’ve got a convection oven, I’d use it. As that is warming up, slice up your “veggies.” Normally, I use medium sized squash (around 8″ long x 2″ max diameter on the zucchini and yellow squash), which can just be sliced. Keep the tomato chopped in big chunks – maybe even just cut into 1/2″ or so wedges and then halve each wedge. And by cutting the onion into wedges you get nice “slivers.” Put it all in a big bowl. Big enough to hold ALL of it with room to toss everything.
When you’ve got it all in the bowl, add the olive oil (or coconut oil), then cover with plastic wrap and shake/toss it to coat everything evenly and mix it all up. Next, sprinkle a little of your herbs and seasonings in at a time, tossing between each addition, to get everything coated well with the seasoning. Spread it in a baking dish or pan (I normally use a 15x10x1/2 stoneware, but this time had too much and had to fill up a 13x9x2 pan instead). If you like, you can sprinkle a little additional parsley, rosemary, and pepper over the top as well.
Roast it in the oven for 10~15 minutes, turning everything once about halfway through, until it the squash is softened and the onions are translucent. You’ll end up with a bit of water in the bottom of the pan, but that’s just fine. Serve up along side your favorite main dish. Enjoy!
Purely Primal 