Recipe by A
"This recipe is delicious served either hot or cold, and makes for a flavorful side dish. I personally serve this recipe hot, over a bed of quinoa. Remember to use organic and locally grown produce whenever possible!"
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extra virgin olive oil
chopped fresh dill
freshly cracked black pepper
chopped red onion
zucchini, cut in half lengthwise then into 1/4-inch slices
yellow squash, cut into 1/2-inch cubes
radishes, cut into 1/4-inch-thick slices
This was just okay. I really think this would be far better sauteed in a pan rather than roasting in an oven. I was cooking chicken in the oven and put this in the oven also. They cooked for approx 40 min. covered and then under the broiler for about 5 or 6 min. They were still very raw and crunchy, but the thing I objected to was how much water there was in the dish once I uncovered them. At least if it were pan sauteed, they wouldn't have been swimming in liquid. Overall, okay flavor, but still missing something.
A simple side dish, exactly what I was looking for. I didn't have the zuchini or radishes, but just worked with the yellow squash I had. If you cube the veg super small, you could make a bruchetta type of dish....instead of tomatoes. :)
For my taste, it needed a lil something… parmesan and chili peppers gave it that needed KICK!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Broiled Summer Squash With Radish
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 129
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