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The Garlic Roasted Summer Squash Medley is an easy-to-make dish that emphasizes the freshness of seasonal vegetables. With its vibrant hues and delightful flavors, this medley is sure to be a hit at any summer gathering. The key ingredients—yellow squash, zucchini, garlic, and a selection of herbs—combine to create a dish that is both delicious and nutritious. The roasting process caramelizes the natural sugars in the vegetables, enhancing their flavors and creating a slightly crispy texture that perfectly complements a variety of meals.

Garlic Roasted Summer Squash

Discover the vibrant flavors of summer with our Garlic Roasted Summer Squash Medley! This delightful dish highlights the best of seasonal vegetables, featuring tender yellow squash and zucchini, all roasted with aromatic garlic and herbs. It's not only a feast for the taste buds, but also boasts health benefits, being low in calories and high in nutrients. Perfect as a side dish or mixed into salads and grain bowls, this medley celebrates the season's bounty!
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Ingredients
  

4 medium yellow squash, sliced into ½-inch rounds

4 medium zucchini, sliced into ½-inch rounds

6 cloves garlic, minced

¼ cup extra virgin olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon smoked paprika

Salt and pepper, to taste

Juice of 1 lemon

¼ cup grated Parmesan cheese (optional, for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

    Prepare the Squash: In a large mixing bowl, combine the sliced yellow squash and zucchini. Make sure the pieces are roughly the same thickness for even cooking.

      Mix the Dressing: In a separate small bowl, whisk together the olive oil, minced garlic, dried thyme, dried oregano, smoked paprika, salt, and pepper. The blend of herbs and spices will elevate the flavors beautifully.

        Coat the Vegetables: Pour the garlic mixture over the squash slices. Toss well to ensure that all the pieces are evenly coated.

          Arrange on Baking Sheet: Spread the coated squash evenly on a large baking sheet lined with parchment paper. Make sure to keep the pieces in a single layer for optimal roasting.

            Roast the Squash: Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the squash is tender and slightly caramelized. Halfway through, give them a good toss to ensure even roasting.

              Add Lemon Juice: Once roasted, remove the baking sheet from the oven. Squeeze the juice of one lemon over the hot squash for a bright finish.

                Serve: Transfer the roasted summer squash to a serving dish. If desired, sprinkle with grated Parmesan cheese and fresh parsley for added flavor and color.

                  Enjoy: Serve warm as a side dish or toss into salads, grain bowls, or serve over pasta for a delightful meal!

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings