Roast yellow squash and zucchini with garlic and herbes de Provence for a deliciously easy way to enjoy summer squash at the height of summer. Sometimes the simplest methods are often the tastiest!
Prep Time::15 mins
Cook Time::5 mins
Total Time::20 mins
Servings::4
Ingredients
2 summer squash, ends trimmed
ΒΌ cup olive oil
3 cloves garlic, minced, or more to taste
1 teaspoon herbes de Provence
salt and ground black pepper to taste
Directions
Preheat the oven to 450 degrees F (230 degrees C).
Cut each squash in half lengthwise. Cut halves in half crosswise to make four pieces. Cut each piece in quarters lengthwise for a total of 16 short spears from each squash.
Place squash spears into a large bowl. Add olive oil and garlic; toss to coat evenly. Arrange squash mixture in a shallow baking dish and sprinkle with herbes de Provence, salt, and pepper.
Roast in the preheated oven until squash and garlic start to brown, 5 to 10 minutes, checking squash after 5 minutes and again in intervals of 2 or 3 minutes to avoid burning.