Roasted Summer Squash with Sweet Peppers and Onion - Talley Farms Box

Ingredients

• Sides
• 1 lb Summer Squash
• 1 large zucchini [to equal 2 cups cubed]
• 1 medium red onion
• 1 cup sliced orange sweet pepper
• 2 Tbsp olive oil
• 1 Tbsp fresh thyme
• ¾-1 tsp garlic salt
• black pepper to taste
• Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray.
• Cut the yellow squash and zucchini into ½ inch thick pieces. Thinly slice the onion and cut the peppers into strips.
• Place all of the vegetables into a medium size mixing bowl. Drizzle with olive oil. Season with thyme, salt and pepper. Mix well, pour into a single layer on pan.
• Bake for 20 minutes, then stir. Bake an additional 15 minutes. Stir and increase the oven temperature to 475°F. Bake for an additional 5 minutes, or until lightly charred and golden.
• Serve immediately.
• Peppers , Zucchini
• Persimmon Salad
• Sheet Pan Eggplant Parmesan
• Pomegranate Apple Chicken Salad