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Herb Roasted Squash Recipe

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Herbs are stirred into butter, then spread on bread; it gives this grilled cheese great flavor. You'll love this twist on a traditional favorite.

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4 Servings
Prep/Total Time: 20 min.

Ingredients

1 medium zucchini, cut into 1/4-inch slices
1 yellow summer squash, cut into 1/4-inch slices
1 medium tomato, seeded and chopped
1/2 cup chopped onion
1 teaspoon dried parsley flakes
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Crisco® Light Olive Oil or Canola Oil

Directions

In a large bowl, combine the first eight ingredients. Drizzle with oil and toss to coat.
Place vegetables in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450° for 10-15 minutes or until lightly browned and tender, stirring once. Yield: 4 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 63 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 154 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein.

Herb Roasted Squash published in Simple & Delicious March/April 2007, p8

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