Roasted Summer Squash with Pesto and Parmesan

Ingredients

• 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

Directions

1. Heat the oven to 450F. Set the pesto on the counter to take off the chill, measuring 1/3 cup into a small bowl. Coat a large baking sheet with 2 tsp. olive oil, or use an olive oil sprayer if you have one.
2. Rinse the squash, then trim away the stem and blossom ends. Slice the squash into 1/2 inch rounds. Spread the pieces out in a single layer on a roasting pan. If you are using 2 colors, alternating them makes the pan especially pretty. Use the remaining 2 tsp. olive oil to coat the tops, then add Italian Herb Blend, salt, and fresh-ground black pepper. Roast for 10 minutes, just until a fork can pierce the squash and it has barely begun to soften.
3. Take the pan out of the oven and switch the oven setting to broil, positioning a rack about 3-4 inches from the heating element. Spread Basil Pesto with Lemon, or Kirkland Basil Pesto over the hot squash, then scatter the coarsely-grated Parmesan cheese on top.
4. Slide the baking sheet under the broiler and cook for 3-4 minutes, until the cheese has melted and is beginning to brown. Watch closely here, because the broiler can take things from golden to scorched very quickly.
5. Serve hot. Leftovers can probably be refrigerated and reheated, although this is likely best freshly made.