Quick Side: Roasted Zucchini and Yellow Squash

Cooking seasonally is just the way to go, amiright? The flavor profile of your whole meal goes up, like, a billion, just by using fresh, in-season stuff. That’s an official statistic, I believe. We’ve had a gloriously hot and sunny week here in Chicago so far, made even more glorious by its juxtaposition against the greyest, gloomiest, rainiest weeks (months?) ever, so tonight was a grill-everything kind of a night. So while the Grill Master handled the grilling of some beautiful early-season Midwestern corn and these chicken skewers, I quickly threw together this easy side of beautifully bright and luscious zucchini and yellow squash. Just a few ingredients (5!) and a pop in the oven and you’re good to go. Perfection. ZERO leftovers. YAY! (and boo!) Here you go.

* 2 medium-sized zucchinis
* 2 medium-sized yellow squashes
* olive oil
* garlic salt
* Italian seasoning

Preheat the oven to 350. Wash your zucchinis/squashes and cut off the ends. Cut each into approximately 1/4-inch slices on the diagonal (they’re just pretty that way). Lay out your slices on a baking sheet in a single layer. Drizzle olive oil over them and sprinkle with garlic salt and Italian seasoning so they all get a bit of everything.

Bake 15-30 minutes, depending on how long it takes to cook or grill the rest of the meal. They’ll be great at 15 and also great at 30 (beyond that, though, they’ll be mushy). The seasonings give them just enough punch to pull out the natural sweetness in the in-season veggies. It’s actually a perfect balance. And that’s an official statistic, too.

Serve hot or cold or anywhere in between.


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