Corena’s Kitchen
Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.
Garlic Roasted Summer Squash
The simplest things are often the tastiest. At the height of summer here in the Ohio Valley we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.
The simplest things are often the tastiest. At the height of summer here in the Ohio Valley we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.
Ingredients
2 summer squash
1/4 cup olive oil
3 cloves garlic, minced, or more to taste
1 teaspoon herbes de Provence
salt to taste
ground black pepper to taste
Directions
Preheat oven to 450 degrees F.
Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash.
Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.