Roasted Summer Squash with Pesto and Parmesan
4 medium or 6 small yellow summer squash or zucchini, washed and cut into 1/2 inch slices
2 tsp. + 2 tsp. extra virgin olive oil
1 tsp. Italian Herb Blend
salt and fresh ground black pepper to taste
1/3 cup Basil Pesto with Lemon, or Kirkland Basil Pesto
1/2 cup coarsely grated Parmesan cheese
Preheat oven to 450F. Take pesto out of the fridge and measure out 1/3 cup into a small bowl and let it soften on the counter. Brush large baking sheet with 2 tsp. olive oil (or spray it if you have an olive oil sprayer.)Wash squash and cut off stem and blossom end. Cut squash into 1/2 inch slices. Arrange squash in single layer on a roasting pan. (If you have two colors, it looks nice to alternate them.) Brush the top of the squash with the other 2 tsp. olive oil and season with Italian Herb Blend, salt, and fresh-ground black pepper. Roast squash for 10 minutes, or until the squash is barely starting to soften when you pierce it with a fork.Remove squash from oven and turn the oven to broil, with a rack about 3-4 inches below the heat element. Brush the top of the hot squash pieces with Basil Pesto with Lemon, or Kirkland Basil Pesto and sprinkle with the coarsely-grated Parmesan cheese.Put the baking sheet under the broiler and cook for 3-4 minutes, until the cheese is melted and starting to brown. (Watch it carefully; things can easily burn under the broiler.)Serve hot. This can probably be kept in the fridge and reheated, although I haven’t ever had any left to try that with. I’m guessing it’s probably best freshly made.