Pan Roasted Summer Squash with Red Onion and Fresh Herbs
- 2 lbs summer squash (yellow, pattypan, crookneck, zucchini, zepher) in 1” chunks
- 2 large red onions, sliced ½” rings
- 2 TB extra virgin olive oil
- 2 TB balsamic vinegar
- 2 TB chopped fresh basil
- 1 garlic clove, minced
- 1 tsp fresh thyme, minced
- ¼ tsp red pepper flakes
- Coarse sea salt
An easy and tasty recipe for any variety of summer squash. Mix it up with patty pan, crookneck, zephyr, or zucchini for an attractive side dish. The vegetables can either be roasted in the oven or on the stove top.
To pan roast: Heat a large skillet, preferably cast iron, over high heat. When very hot, lower heat to medium and place a single layer of squash and onions in the pan. Cook for 6-8 minutes on one side until golden brown with some black spots, then flip to cook other side for about 5 minutes. Remove from pan and repeat in batches until all the vegetables are cooked. (The squash and onions can alternately be roasted in a 400 degree oven. First toss with olive oil and place in a single layer on a baking sheet, using multiple baking sheets if needed. Squash and onions are done when tender and golden brown) In a small bowl, combine the oil, vinegar, basil, thyme, and red pepper flakes. Whisk well. Pour the dressing over the vegetables while they are still hot. Toss to coat. Cover bowl and let vegetables marinate for about 10 minutes. Season with salt and black pepper as needed.