Ingredients
1½ lb zucchini and yellow summer squash (about 3 pieces), chopped into bite-size cubes about ½ inch big- ½ cup red onion, chopped
- 1 Tablespoon coconut oil, at a liquid state. May substitute other oil.
- 2 teaspoons minced garlic
- sea salt and pepper to taste
Directions
Preheat oven to 450°. Place zucchini, squash, onion and garlic in a large bowl, drizzle with coconut oil and stir until all the veggies are coated. Sprinkle on salt and pepper and stir. Spread mixture out on a large-rimmed baking sheet or baking stone and roast for 30 minutes, stirring once around the 15-minute mark. Makes three servings and is the perfect side dish to a protein of your choice. It’s pretty versatile and pairs well with almost anything. I’ll also note that it’s great in salads and wraps as well.