By Joy Johnson, Master Gardener
Sometimes in late summer you are inundated with garden produce, especially zucchini, but sometimes your produce just trickles in. We’ve really been hurting for moisture this year, so perhaps your vegetables were quick to sprout, but slow to produce fruits. This year I’ve had a bumper crop of snap peas (see July’s issue for a delish recipe), but just a wee bit of broccoli and summer squash.
I didn’t plant traditional green long zucchini. I decided to try two fun, unique varieties of summer squash. I have one plant that gives me ‘egg-shaped’ yellow summer squash and one plant called ‘Cupcake’ that produces dark green squat cupcake shaped zucchini. The seed developers must have had fun coming up with these two. They are both perfectly sized for a large single portion or two smaller sized portions.
Because I have one small bunch of broccoli, one medium sized egg summer squash and (as I am writing this) it’s 93 degrees outside, I have a simple, quick (i.e., no slaving over a hot stove) and nutritious recipe for you. Since I have a forest of dill that is overgrowing my peppers, I’ve included a flavor option below that uses dill, either the seeds or the fronds. Load on the dill, it’s quite mild when it’s fresh and green for a delightful lightly seasoned roasted veggie dish.
Roasted Broccoli and Summer Squash
- One bunch broccoli – cut into florets. I always peel the top layer off the stems. This ensures that your broccoli will roast up tender, and slice those into 1-inch cubes. I tell my kids they are the tree’s trunk, and the florets are the broccoli tree’s crown
- One summer squash- halved or quartered and sliced into 1/2-inch pieces
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 2-3 tablespoon olive oil (depends on your quantity of veggies, you don’t want too much oil)
- 1/2 tablespoon lemon juice
- For a completely different flavor option, use dill and tarragon instead of the garlic and Italian seasoning
- Preheat oven to 425°F.
- In a large bowl, place the broccoli florets, zucchini, garlic, olive oil and Italian seasoning.
- Toss to coat.
- Season to taste with salt and black pepper.
- Transfer to a baking sheet.
- Roast in preheat oven for 25 minutes or until lightly brown and tender.
- Remove from the oven.
- Drizzle with lemon juice and serve.