For this recipe, use the small summer squash (finger size to 1 inch across at the thickest point) that are available now at farmers markets and at outlets that sell local produce. These young ones are tender and have a wonderful flavor that squash seem to lose as they grow larger.
The dish is good either warm or at room temperature, which makes it a good choice for summer buffets.
Makes 4 servings
1 1/2 pounds assorted summer squash, rinsed and dried well and ends trimmed; small ones left whole, medium and large ones cut lengthwise in half or into quarters so they are no thicker than 1/2 inch
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 to 2 tablespoons finely chopped, mixed dill, flat-leaf parsley and basil leaves
Preheat the oven to 375 degrees. Have ready a large rimmed baking sheet.
Toss the squash in a large mixing bowl with the olive oil to coat well; season with salt and pepper to taste. Spread in a single layer on the baking sheet and roast for 15 minutes, then use a spatula to turn over the squash. Return to the oven and roast for 30 to 35 minutes, until the squash can be easily pierced with a fork and are lightly browned on at least one side.
Transfer to a serving bowl and toss with 1 tablespoon of the chopped herb mixture. Taste and add more of the chopped herbs as needed. Serve warm or at room temperature.
Nutrition information per serving: 92 calories, 2 grams protein, 7 grams carbohydrates, 7 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 73 milligrams sodium, 3 grams dietary fiber