Roasted Squash Salad

  • Appetizer
  • ,
  • Side
  • ,
  • Vegetarian


  • 4 yellow squash
  • 4 zucchini
  • 2 cloves garlic, minced
  • 2 Tbs. extra virgin olive oil


Cut yellow squash and zucchini in eighths lengthwise and place on sheet pan. Drizzle with olive oil and balsamic vinegar, add garlic. Mix components on sheet pan to evenly coat. Roast in 450 degree oven for 6-8 minutes or until just soft. Transfer to large bowl and toss with fresh basil and sundried tomatoes. Serve either family style or individually plated.