Food recipes
Summer Squash For the vegetables
Summer Squash For the vegetables
Ingredients:
2 yellow summer squash, ends removed, cut on the bias into ½-inch-thick slices
2 zucchini, ends removed, cut on the bias into ½-inch-thick slices
1 bunch asparagus, tough ends removed, cut into 2-inch lengths
2 carrots, cut on the bias into ½-inch rounds
¼ cup extra-virgin olive oil
Directions:
Kosher salt and freshly ground black pepper to taste
Ingredients:
2 yellow summer squash, ends removed, cut on the bias into ½-inch-thick slices
2 zucchini, ends removed, cut on the bias into ½-inch-thick slices
1 bunch asparagus, tough ends removed, cut into 2-inch lengths
2 carrots, cut on the bias into ½-inch rounds
¼ cup extra-virgin olive oil
Directions:
Kosher salt and freshly ground black pepper to taste
Printed from https://recipe.bluelayer.org/recipe/72645/summer-squash-for-the-vegetables