Summer Squash with Pesto
Ingredients
- 4 Med. Summer squash, cut into 1/2 inch slices
- 4 tsp. Extra virgin olive oil, Divided
- 1 tsp. Italian Herb Blend
- Salt and fresh ground black pepper, to taste
- 1/3 C. Basil Pesto
- 1/2 C. Coarsely grated Parmesan cheese
Instructions
Preheat oven to 450F. Measure out the Pesto into a small bowl and let it soften on the counter.
Brush (or spray) large baking sheet with 2 tsp. olive oil.
Arrange squash in single layer on a roasting pan.
Brush the top of the squash with remaining oil and season with Italian Herb Blend, salt, pepper.
Roast squash for 10 minutes, or until the squash is barely starting to soften when you pierce it with a fork.
Remove squash from oven and turn the oven to broil, with a rack about 3-4 inches below the heat element.
Brush the top of the hot squash pieces with Basil Pesto and sprinkle with the coarsely-grated Parmesan cheese.
Put the baking sheet under the broiler for 3-4 minutes, until the cheese is melted and starting to brown. (Watch it carefully; things can easily burn under the broiler.)
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