It is summer vegetable time again. We are doing lots of grilling for meats, vegetables, pineapple – but if it is not good weather for grilling outside, oven roasted meats and veggies are great too! We recently had this beautiful roasted squash, pepper, and Parmesan dish with roasted pork tenderloin and fresh fig sauce. Great combination! My version of this recipe originates from Dan Kluger, ABC Kitchen.
7 or 8 medium sized yellow squash and zucchini, sliced in diagonal chunks
1 Sweet red pepper, cut in large pieces
1/3 cup olive oil
1 tablespoon coarse salt
Freshly ground black pepper
1 1/2 cups finely grated Parmesan cheese
Zest of 1 lemon, rest of lemon reserved to add before serving
Crushed red pepper flakes
Put squash, pepper, and zucchini chunks into a large bowl. Add 1/4 cup of the olive oil (save some for drizzling on top), salt, and 1 teaspoon black pepper; toss to combine. Add Parmesan and toss until vegetables are well coated.Preheat oven to 400 degrees. Fit a rimmed baking sheet with a rack; spray rack with nonstick cooking spray.
Spread squash, pepper, and zucchini pieces evenly on prepared rack. Transfer to oven and roast until tender and lightly caramelized, 12 -15 minutes, rotating pan halfway through cooking. Remove from oven and let cool slightly; transfer to a large platter. Drizzle vegetables with remaining olive oil. Zest lemon over squash and cut lemon into wedges; squeeze lemon over squash. Season with sea salt, red pepper flakes, and black pepper; serve immediately.