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KC Fresh Rx - Cooking Summer Squash Medley - SOMALI

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Mid-America Regional Council
Mid-America Regional Council
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Recipe Information

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Video-Specific Recipe

Summer Squash Medley

Cultural Context

Originating from the diverse agricultural regions of the United States, the Summer Squash Medley showcases the bounty of summer produce. This dish is often enjoyed at barbecues and family gatherings, celebrating the flavors of the season. Today, it has found a place in various cuisines, with many variations incorporating different herbs and spices.

AmericanUSside
30 min
easy
6 servings
Servings4
2 cups zucchini
2 cups yellow squash
1 cup bell peppers
1 cup red onion
3 cloves garlic
3 tablespoons olive oil
1/4 cup fresh basil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup parmesan cheese
2 tablespoons lemon juice
1 cup cherry tomatoes
1 cup corn
1/2 teaspoon red pepper flakes

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

1

Preheat the oven to 400°F.

2

Wash and slice the zucchini and yellow squash into half-moons.

3

Chop the bell peppers and red onion into bite-sized pieces.

4

Mince the garlic and set aside.

5

In a large bowl, combine the zucchini, yellow squash, bell peppers, red onion, and corn.

6

Drizzle olive oil over the vegetables and toss to coat evenly.

7

Add minced garlic, salt, black pepper, and red pepper flakes to the bowl and mix well.

8

Spread the vegetable mixture evenly on a baking sheet.

9

Roast in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

10

Remove from the oven and add cherry tomatoes and fresh basil.

11

Drizzle with lemon juice and toss gently to combine.

12

Sprinkle grated parmesan cheese over the top before serving.

13

Serve warm as a side dish or light main course.

Spice Level:

🌶️🌶️🌶️

Allergens

milk

Also Known As

Summer Squash Medley

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