Summer Squash Mishmash
Preheat the oven to 350 degrees
1lb zucchini or other summer squash. Cut off the end ends and slice into discs about 1/4″ thick
3/4 lb potatoes cut in to 1 inch cubes
1 small to medium onion cut in half then cut in to 1/4″ thick semi circles
Grease a roasting pan or baking sheet with olive oil. You can also use a large (12″+) cast iron skillet. Spread the veg on the pan, sprinkle with salt, and drizzle with more olive oil. You can use any olive oil, no reason to use your fanciest extra virgin.
Put a few sprigs of herbs across the top. I’ve used both tarragon and rosemary, seperately. Feel free to experiment.
Roast for 1 hour. About halfway through stir the vegetable some.
When it is done, sprinkle with freshly ground black pepper to taste. You can also sprinkle it with some ground chipotle chili for extra kick. Serves about 4 as a side dish, or one hungry person for a vegetarian meal.