Summer Squash Melange
- 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
- 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.
- Serves 4-8.
yellow squash, green squash, onions, garlic, bay leaf, rosemary, oregano, fresh ground pepper, coarse salt, extravirgin olive oil, redwine vinegar
Taken from www.epicurious.com/recipes/member/views/summer-squash-melange-50050176 (may not work)