Ingredients:

  • 1 lb (450g) zucchini, halved lengthwise and sliced into ½-inch (1.25cm) thick pieces
  • 1 lb (450g) yellow squash, halved lengthwise and sliced into ½-inch (1.25cm) thick pieces
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon chopped fresh herbs (such as rosemary, thyme, and oregano)
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Red pepper flakes, to taste (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Wash, dry and cut the zucchini and squash according to the recipe.
  3. In a large bowl, whisk together olive oil, lemon juice, herbs, garlic, salt, and pepper.
  4. Add the zucchini and squash to the bowl with the dressing. Toss until evenly coated.
  5. Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding.
  6. Roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
  7. Remove from oven and serve immediately.