Roasted Summer Squash

Simple, savory, seasonal — sunlight roasted, herbs kissed, and simply perfect. Summer on a plate.

Ingredients

• 2 yellow squash, sliced into ½-inch rounds or half moons
• 2 zucchini, sliced into ½-inch rounds or half moons
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme or Italian herbs
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 tbsp grated Parmesan cheese (optional)
• Fresh herbs for garnish (thyme or basil)

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the squash with the olive oil, garlic powder, thyme, salt and pepper until evenly coated.
3. Spread in a single layer on a parchment-lined baking sheet.
4. Roast for 20–25 minutes, flipping halfway through, until tender and golden brown around the edges.
5. Sprinkle with Parmesan if using and return to the oven for 2 minutes.
6. Garnish with fresh herbs and serve warm.