The Fridley Farmer family continues with our summer squash eating adventures. Some of our recent recipes used the squash in place of another ingredient as though I was trying to hide the squash. These two dinners featured squash front and almost foremost. Squash wasn’t the main dish for either of them, but it was the principal side dish in both cases.
Broiled Summer Squash and Zucchini with Red Peppers and Mushrooms
Cut squash and zucchini, red peppers and portabella mushrooms into serving size pieces. Toss lightly with olive oil, then lightly dust with herbs and sessame seeds. Broil on low until the squash is tender, the mushrooms are turning dark and the pepper is getting wrinkly.
Serve and enjoy.
Possible herb suggestions: Rosemary and parsley, garlic and lemon, chives, ginger
Adding tomatoes to the mix would be delicious too.
Prepared the same way as above, but grilled instead of broiled. These turned out OK, but I think they would’ve been better as part of shish kabobs.