Roasted Summer Squash with Lemon, Mint, and Feta

Ingredients

• 5-6 yellow summer squash or zucchini, about 8 inches long
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/2 cup very finely chopped mint, or more, measure after chopping
• Salt to taste
• 1 cup crumbled Feta cheese
• Fresh-ground black pepper to taste

Directions

1. Heat the oven to 475 F, and move the rack to the highest position. Coat a baking sheet with non-stick spray.
2. Rinse the squash, then trim away the stem and blossom ends. Slice each squash lengthwise into quarters, then cut those spears into pieces about 2 inches long.
3. Stir together the olive oil, lemon juice, mint, and salt. Pour that mixture into a plastic bowl, add the squash, and toss until the pieces are coated.
4. Spread the squash on the roasting pan, keeping it in one layer as much as you can. If the pan looks packed, use 2 baking sheets.
5. Roast the squash, flipping it every 15-20 minutes, until it is lightly browned and as tender as you like. Turning it twice should bring the total cooking time to about 45 minutes, but begin checking at 35 minutes.
6. Once the squash is finished, return it to the same bowl and toss it with the Feta cheese.
7. Add fresh-ground black pepper to taste. Serve it hot or at room temperature.