Roasted Summer Squash with Garlic, Feta Cheese, and Basil

Ingredients

• 2-3 medium green zucchini
• 2-3 medium yellow summer squash
• 8 green onions
• 4-6 cloves garlic, finely minced
• Sea-salt to taste
• Fresh-ground black pepper to taste
• 2 T extra-virgin olive oil
• 1 cup feta cheese, or more
• 1/4 cup chiffonade of fresh basil, optional

Directions

1. Heat the oven to 400F/200C. Pick a roasting pan large enough to spread the vegetables out in a single layer, then coat it with non-stick spray or a light misting of olive oil.
2. Rinse the zucchini and summer squash, then cut away the stem ends. Slice each squash in half lengthwise, then cut the halves into half-moon slices about 1/2 inch thick.
3. Clean the green onions and cut them on the diagonal into pieces about 1 inch long. Mince the garlic.
4. Add the sliced squash and green onions to a plastic bowl. In a separate mix, combine the olive oil, salt, pepper, and minced garlic, then toss that with the squash mixture until everything is coated.
5. Spread the vegetables on the prepared roasting pan and scatter the crumbled feta over the top. Roast for about 25-30 minutes, until the vegetables are just tender.
6. As the vegetables roast, stir the squash and feta once or twice so the softened cheese coats some of the pieces by the end. Serve hot, finished with thinly sliced basil or another fresh herb if you like.