Summer Squash Melange

Name: Summer Squash Melange
Ingredients: 1 lb. small tender-skinned yellow squash, scrubbed and cut into 1/2 inch slices; 1-1/2 lb. small tender-skinned green squash, scrubbed and cut into 1/2 inch slices; 3 small onions, peeled, sliced thin, and separated into rings; 3 garlic cloves, sliced thin; 1 small bay leaf, crumbled; 1/2 tsp. dried rosemary, crumbled; 1/2 tsp. dried oregano, crumbed; 1/2 tsp. fresh ground pepper; 1-1/4 tsp. coarse salt; 1/4 cup extra-virgin olive oil; 1 Tbs. red-wine vinegar

11 ingredients

2 steps

Ingredients

1 lb. small tender-skinned yellow squash, scrubbed and cut into 1/2 inch slices
1-1/2 lb. small tender-skinned green squash, scrubbed and cut into 1/2 inch slices
3 small onions, peeled, sliced thin, and separated into rings
3 garlic cloves, sliced thin
1 small bay leaf, crumbled
1/2 tsp. dried rosemary, crumbled
1/2 tsp. dried oregano, crumbed
1/2 tsp. fresh ground pepper
1-1/4 tsp. coarse salt
1/4 cup extra-virgin olive oil
1 Tbs. red-wine vinegar

Directions

1

In an oiled baking dish large enough to hold the squash in one overlapping layer arrange half the onions, spinkle them with half the garlic, half the bay leaf, half the rosemary, half the oregano, half the pepper, and half the salt, and arrange the squash in an overlapping layer on top. Sprinkle the squash with the remaining onions, garlic, bay leaf, rosemary, oregano, pepper, and salt and drizzle the mixture with the oil and the vinegar. Bake the vegetables, covered tightly with foil, in the upper third of a preheated 400 degree F. oven for 20 minutes, remove the foil, and toss the mixture lightly. Bake the melange for 10 minutes more, or until it is crisp-tender, and serve it warm or at room temperature.
2

Serves 4-8.