I imagine this dish to be somewhere between a main dish and a salad-I like to use a lot of basil leaves for this. If your basil is too bitter, just cut the number back or use a different variety of basil.
The elements are simple-zucchini, yellow squash, and a red onion, but when assembled, they make a wonderful feast for the eyes and the tastebuds. Please just use this recipe as a blueprint, and feel free to change it to suit your larder or taste.
Ingredients
3 Zucchini
2 Yellow squash
1 red onion
Salt and pepper
1/4 cup Olive oil
1 cup of basil leaves
Good quality balsamic vinegar (or balsamic glaze)
Method:
1. Preheat oven to 450 degrees farenheit
2. Slice the zucchini and yellow squash into big (but still hearty) chunks-I cut the squash in half lengthwise and slice into 8ths.
3. Cut the onion in half, and cut each section into 8ths or simply slice. It is important not to dice the onion, as it will burn in the oven.
4. Toss the veggies in the olive oil and tumble them onto a half sheet pan. Generously salt (2 teaspoons) and pepper (1 tablespoon) the vegetables.
5. Roast the vegetables for 45 minutes. If the squash express lots of water and won't brown, you can simply broil the vegetables for the last few minutes.
6. Tear half the basil leaves into a serving bowl. Add the veggies on top (and enjoy the wonderful scent of the hot veggies hitting the basil) and top with the remaining leaves. Drizzle the bowl with the balsamic.
7. Enjoy!
