Roasted Summer Squash with Garlic, Feta Cheese and Basil

kalynskitchen.com
serves 6
For this recipe use whatever summer squash and onions you still have from this week's box and previous.
Ingredients

• 2-3 medium green zucchini
• 2-3 medium yellow summer squash
• 8 green onions
• 4-6 cloves garlic, finely minced (you can use garlic puree from a jar, but fresh garlic is best here)
• sea-salt to taste
• fresh-ground black pepper to taste
• 2 T extra-virgin olive oil
• 1 cup feta cheese, or more (measure after crumbling, loosely packed)
• 1/4 cup chiffonade of fresh basil, optional (other herbs such as oregano or parsley could also be used)

​

Preparation

1. Preheat oven to 400F/200C.
2. Choose a roasting pan that will hold the vegetables in a single layer, and spray with non-stick spray or mist with olive oil.
3. Wash zucchini and summer squash and trim off stem ends.
4. Cut squashes lengthwise down the middle and then cut each piece into half-moon pieces about 1/2 inch thick.
5. Clean the green onions and slice into diagonal pieces about 1 inch long.
6. Chop the garlic.
7. Put sliced squash and onions into a plastic bowl.
8. Mix together olive oil, salt, pepper, and minced garlic and toss with squash.
9. Arrange vegetables on roasting pan and crumble feta cheese over.
10. Roast about 25-30 minutes or until the vegetables are barely tender.
11. Stir the vegetable-cheese mixture once or twice during roasting so melted feta is coating some of the squash by the time it’s done.
12. Serve hot, with thinly sliced basil or other fresh herbs sprinkled over if desired.