Roasted Baby Squash with Fresh Herbs Recipe, Whats Cooking America
"If you pick your summer squash when they are small and extra tender, you can prepare this delightful and delicious Roasted Baby Squash with Fresh Herbs...."
INGREDIENTS
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4 baby summer yellow crookneck squash, (about 2 inches long)
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4 zucchini squash, (about 2 inches long)
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4 round, green squash
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Olive oil
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French Tarragon, (fresh, chopped (to taste))
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Thyme, (fresh, remove leaves from stem and chop (to taste))
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Coarse salt (and freshly-ground pepper to taste)
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Balsamic Vinegar ((good quality))
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