Roasted Summer Squashes with Caper Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A traditional gremolata (garnish) features lemon rind, garlic, and parsley. We include briny capers in the mix to add excitement to this side. Ingredients:
1/4 cup chopped fresh flat-leaf parsley |
1 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 tablespoon capers |
2 teaspoons extra-virgin olive oil |
1 garlic clove, minced |
4 cups multicolored pattypan squash, halved lengthwise |
3 cups baby zucchini, trimmed |
2 teaspoons extra-virgin olive oil |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 475°.
2. To prepare gremolata, combine first 6 ingredients in a small bowl. Set gremolata aside.
3. To prepare squash, combine pattypan squash, zucchini, and 2 teaspoons oil. Sprinkle with salt and pepper. Arrange squash, cut side down, in a single layer on a jelly-roll pan. Bake at 475° for 15 minutes or until squash is tender and lightly browned, stirring after 7 minutes. Sprinkle gremolata over the squash. Serve immediately.
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