Ingredients
| 2 |
small squash,summer,yellow cut into 1-inch pieces (about 2 1⁄2 cups) |
| 1 |
medium green pepper(s), cut into 1⁄4-inch strips |
| 1/2 |
medium onion(s), cut into 6 wedges and separated |
| 2 |
tsp olive oil, extra-virgin (divided) |
| 1 |
cooking spray |
| 1 |
cup grape tomatoes, halved |
| 16 |
tbsp Olives, kalamata (or similar brand), pitted and chopped |
| 1 |
tbsp balsamic vinegar |
| 1 |
tbsp basil, chopped |
| 1 |
oz. fresh oregano (1 1/2 tsp) , chopped |
| 1/4 |
tsp salt |
| 1/4 |
tsp black pepper, freshly ground |
Directions
- Preheat oven to 450°F.
- Combine first 3 ingredients on a large jelly-roll pan. Drizzle with 1 teaspoon oil; toss well. Coat squash mixture with cooking spray; arrange in a single layer. Bake at 450°F for 15 minutes. Add tomatoes; turn vegetables with a spatula. Bake 5 minutes or until lightly browned. Remove from oven; cool on a wire rack 10 minutes.
- Combine squash mixture, 1 teaspoon oil, olives and remaining 5 ingredients in a bowl; toss gently. Serve immediately. Yield: 4 servings (serving size: 3⁄4 cup).
Categories
Side Dish
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