Saturday, May 15, 2010

Roasted Squash and Red Pepper

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1 medium yellow summer squash (or any squash other than spaghetti squash)
1 red bell pepper
1/4 cup feta, cubed
1 tsp olive oil
1/4 cup vinegar
dash of salt
pepper to taste
parsley, for garnish
1. Preheat oven to 350.
2. Slice the red pepper into in half and place face down in an oven-safe baking dish. Slice the squash lengthwise into 3-4 slices. Pour a layer of water into the base of the baking dish, about 1/2 inch deep. Bake, uncovered, for 30 minutes.
3. Chop the squash and the red pepper into small cubes. Add in cubed feta, olive oil, salt, and pepper, and garnish with parsley.

Makes 4 servings. 

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