Gretchen Scalpi, RDN

Well, here I am a week later and still coming up ways to prepare the yellow, golden egg squash!  The squash plants are very prolific and there have been many more since last week.  I have given many away, but the plants are producing more than I can keep up with!

This week I decided to make what I call “ratatouille.”  My version is roasted in the oven, and uses many of the vegetables and herbs I happen to have on hand.

• 2 yellow squash cubed

• 1 green squash cubed

• 1 large onion diced

• 2 cloves garlic minced

• 1/2 lb. fresh green beans

• 1 cup tomatoes, chopped

• 1 cup chopped fresh parsley

• 1/2 cup chopped fresh thyme, basil, & oregano (a mixture of all three) – 1 tsp. each if you are using dried

• 1 tsp. salt

• 1/3 cup olive oil

Mix all ingredients together in large rectangular roasting pan.  Roast in 400º oven for 45 minutes until vegetables are tender and top layer of vegetables are lightly browned.  Remove from oven; stir in 2 Tb. balsmic vinegar.   Enjoy hot or cold!

 

 

 

Tags: ratatouille recipe