This simple Tuscan vegetable salad is an ideal side dish for a crowd.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 475 degrees with racks in upper and lower thirds. Dividing evenly, combine squash and garlic on two rimmed baking sheets; drizzle with 2 tablespoons oil, and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Toss to coat.

  • Roast, rotating sheets from top to bottom and front to back halfway through, until browned, 55 to 60 minutes; cool on sheets.

  • Transfer squash mixture to a large bowl (discard any burned garlic); add parsley, lemon juice, and remaining tablespoon oil. Season with salt and pepper; toss. Refrigerate, covered, up to 1 day (drain off liquid before serving).

Reviews (1)

10 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 3
Rating: Unrated
What a delicious way to cook summer squash! I actually cut the squash rounds 1/4" thick and roasted for 25 mins and it came out thin and soft which is our preference. We only marinated an hour and it still turned out good. My 2 year olds loved it. We told them it was "lemons" ha ha.