Roasted Summer Squash with Fresh Herbs Use any combination of summer squash you like in this recipe, remembering to choose smaller sizes whenever possible. Makes 8 servings.
	Ingredients: Olive oil cooking spray 3 pounds summer squash to include zucchini, crookneck squash, scallopini, pattypan, and sunburst squash, all cut in 3/4 inch cubes 2 medium red bell peppers, cut into 1-inch squares 3 small red onions, peeled and halved, each half cut into 1/2 -inch-wide wedges (or 16 small boiler-type onions left whole) Kosher salt and freshly ground black pepper to taste 1 tablespoon chopped fresh thyme or summer savory 2 tablespoons chopped fresh basil 2 tablespoons chopped chives 2 tablespoons extra-virgin olive oil
	Instructions: 1. Preheat oven to 500°F. 2. Spray a large, shallow roasting pan with olive oil cooking spray. 3. Add all vegetables, spray well with olive oil cooking spray, and toss. 4. Add salt and pepper and toss again. 5. Put in the oven and cook 8 to 10 minutes. 6. Toss and cook 8 to 10 minutes more. 7. Add herbs, toss, and cook 5 minutes or until vegetables are cooked but still maintain their shape. 8. Add olive oil and toss. Cooking Tip The larger and more shallow the roasting pan, the more the squash will brown and the faster they will cook.

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