Name: Baked Summer Squash Mélange
Yield: Serves 6
Ingredients: 3 small onions; 3 medium garlic cloves, sliced; ⅓ cup full-flavored olive oil; 1 tablespoon red wine vinegar; 1 pound fairly small yellow crookneck or straightneck squash; Tiny fresh basil or mint leaves; 1½ pounds fairly small zucchini-type squash (any kind); 1¼ teaspoons kosher salt; ½ teaspoon dried rosemary, crumbled; ½ teaspoon pepper; 2 bay leaves, crumbled; ½ teaspoon dried oregano, crushed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Baking concentrates the flavor of mild squash and maintains its texture. This easygoing dish works with any tender squashes, provided they’re cut into fairly equal ½-inch slices. Try this if you’ve run wild at the farmers’ market and can’t decide how to tackle the multiple variations.

Ingredients

1 pound fairly small yellow crookneck or straightneck squash
1½ pounds fairly small zucchini-type squash (any kind)</

Side dish
Gluten-free
Vegan

Method

Preheat oven to 400°F. Cut squashes into bitesize slices about ½ inch thick. Peel onions, slice them, and separate into rings.
Oil a baking dish wide enough t

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Ingredients

Method

Part of