Roasted Yellow Squash with Mint, Walnuts and Pecorino

• 1 tablespoon extra-virgin olive oil
• 2 medium yellow squash, sliced crosswise 1/4-inch thick
• 1 tablespoon red wine vinegar
• 1 tablespoon minced mint
• 1/4 cup toasted walnuts
• 2 ounces Pecorino-Romano cheese, shaved with a vegetable peeler
• Kosher salt
• Black pepper

1. Preheat oven to 450 degrees .
2. In a large bowl, toss the squash, olive oil, salt and pepper.
3. Place on single layer on baking sheet and roast until browned and tender, about 15 minutes.
4. Remove from oven, toss with vinegar, mint, walnuts, and cheese, and serve.

extravirgin olive oil, yellow squash, red wine vinegar, mint, walnuts, pecorinoromano cheese, kosher salt, black pepper

Taken from www.foodandwine.com/recipes/roasted-yellow-squash-with-mint-walnuts-and-pecorino (may not work)