Roasted Rosemary Yellow Squash Chayote Recipe

Roasted Rosemary Yellow Squash Chayote Recipe

Ingredients

Makes 4 servings

• 2 medium chayote, peeled, pitted and cut into 1/4-inch slices
• 2 small yellow summer squash, halved lengthwise, seeded and cut into 1/4-inch slices
• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• salt and freshly ground black pepper
• 1 cup ripe cherry or grape tomatoes, halved lengthwise

Method

1. Preheat the oven to 425°F
2. Arrange the chayote and yellow squash in a 9 x 13-inch baking pan
3. Add the garlic, oil and rosemary and season to with salt and pepper to taste
4. Toss to coat
5. Roast until the vegetables are tender, about 20 minutes, stirring once
6. Add the tomatoes and roast15 minutes more
7. Serve immediately

Full List of Vegan Recipes
Full List of Squash Recipes