The Veggie Kitchen: Roasted Squash

This was my first time cooking summer squash. Next time I will cut back on squash because it didn't roast as well because they overlapped. It was still good though and easy.

The ingredients:

Sliced zucchini and summer squash 1/4 in.

2 TBSP olive oil

1 tsp garlic powder

1 tsp Italian Seasoning

1/2 tsp salt

1/4 tsp pepper

Parmesan cheese grated

The recipe:

Preheat oven to 425 degrees

In a ziploc, add all ingredients and mix well.

Place squash on parchment lined baking pan.

Bake 15-20 minutes, flipping halfway through.

Top with grated parmesan.

Notes:

The ziploc tip is from Valerie Bertinelli to coat the olive oil evenly. It worked well.

Make sure its not overcrowded to roast well.

I added a few asparagus bits.

I garnished with some crushed red pepper.