Summer Roast with Mint

If you aren't afraid to turn on the oven in the summer... this recipe serves 4




INGREDIENTS:
2 small summer squash (about 12 ounces)
4 medium carrots (about 8 ounces)
1 1/2 cups chopped fennel bulb (about 1 small bulb)
1 medium onion, chopped into 1-inch pieces
4 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup freshly chopped mint

DIRECTIONS:
1. Preheat oven to 450 degrees.
2. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Cut carrots into 1/4-inch thick rounds. Combine squash, carrots, fennel, onion, oil, salt, and pepper in a large bowl. Spread mixture evenly in a 9x13 inch baking dish. Roast for 10 minutes and stir vegetables. Roast the vegetables for 6 – 10 more minutes until the vegetables are tender and the fennel begins to brown. Stir in the mint and serve.

**Summer squash are harvested when they are immature, so their rind is still tender and edible. Summer squashes are actually fruits (they’ve got seeds!) of the species Cucurbita pepo, but they are considered vegetables in terms of culinary use. They are dubbed “summer squash" due to their short storage life.

Recipe by Cristina Paul