Easy Roasted Baby Summer Squash with Feta and Thyme
Tender roasted summer squash gets browned at the edges, then finishes with salty feta and thyme for a simple, bright vegetable side.
Prep 15 min · Cook 30 min · Total 45 min · Makes 4 servings
Ingredients
- About 2 lbs. baby summer squash, preferably a mixture of yellow squash and zucchini
- 2 T olive oil
- 1 T white balsamic vinegar
- 1/4 C fresh thyme leaves
- 1/2 C crumbled Feta
- Salt and fresh ground pepper to taste
Directions
- Heat the oven to 400F/200C. Coat a large baking sheet with oil or non-stick spray.
- Rinse the squash thoroughly and pat it dry. For baby squash, slice each one in half lengthwise. For larger squash, quarter them lengthwise, trim away the seedy center from each piece, and cut them into lengths about 3-4 inches long.
- In a plastic bowl, combine the squash with the olive oil, balsamic vinegar, thyme leaves, salt, and pepper, tossing until everything is evenly coated.
- Spread the squash on the prepared roasting pan, leaving space between the pieces so they are not touching.
- Roast for 25-30 minutes, until the squash is tender and the edges are beginning to brown deeply. While it cooks, crumble the Feta cheese.
- Once the squash is cooked to your liking, take it out of the oven and transfer it to a serving dish. Add a little more fresh-ground black pepper if you want, then scatter the Feta over the top. Skip extra salt, since the Feta brings plenty. Serve hot.