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+ servings

Roasted Farmers Market Squash with Pesto Dipping Sauce

Shivangi Rao
By Shivangi Rao
Course Appetizers, Entrees, Vegetarian Dishes
Servings 6

Ingredients
  

  • •4 yellow squash cut into thin rounds
  • 4 zucchini cut into thin rounds
  • 2 tbsp extra virgin olive oil
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp pesto

Instructions
 

  • Wash and cut squash and zucchini into thin 1/4 inch rounds. Dry them thoroughly and lay on 2 baking sheets so that they have room and aren’t crowded.
  • In a small bowl, whisk olive oil, salt, pepper, lemon juice, and Italian seasoning thoroughly.
  • Drizzle olive oil mix on veggies. Use clean hands and massage into pieces.
  • Roast in the oven at 425 degrees F for 20 minutes or until slightly golden brown on the edges of pieces and tender.
  • Serve with pesto on the side for dipping. Enjoy!
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