**Update 3/13: This recipe was written before I went gluten-free but should be safe for those on a g-free diet**
Thanks, everyone, for the positive reactions to the first post! I seriously appreciate the encouragement.
It’s always annoyed me that having garlic breath is such a Big Deal. I was reading a Barefoot Contessa cookbook recently and in her instructions for planning a dinner party, she forbade having anything garlicky on the menu. Garlic is undeniably delicious, and if everyone stopped being so silly about the smell and ate more of it, it would cease being a Big Deal and we could all get on with our lives. Like how if people stopped whitening their teeth so much, everyone’s teeth would be regular-looking instead of bluish-white, and then people with perfectly normal shades of teeth wouldn’t have to feel guilty about choosing not to whiten because that whitening gel stuff tastes terrible if you get it on your tongue, and then your teeth get all sensitive, which means you can’t eat sweets or anything cold, and what’s the point of having teeth in the first place if you can’t eat sweets?
The gods of summer bestowed plenty of yellow summer squash upon us this year. I haven’t always been a squash fan, but this super easy recipe has converted me. Garlic and herbes de provence enhance the natural yumminess of this bizarrely-shaped vegetable.
Fun fact: Herbes de provence is mix of herbs typically found in the Provence region of France. I used to think it was silly pretentious thing to buy, but now I swear by it. You can find herbes de provence at the grocery store, but if you don’t have it on hand, use a mixture of dried rosemary, thyme, marjoram, lavender, basil, oregano, and/or fennel seed.
Garlic-Roasted Summer Squash
(adapted from allrecipes.com)
3 small summer squash (2 if using medium-sized squash)
A little less than 1/4 cup olive oil
2-3 cloves garlic, minced
Herbes de provence, 1 tbsp or enough to coat the squash [gluten-free readers: if you are using a dry herb mix, be sure to use McCormick’s brand since they claim that their spices contain less than 20 ppm]
Dash of garlic powder*
salt and pepper to taste
1. Preheat oven to 450F
2. Trim the ends from the squash and alternate cutting across and lengthwise until you have about 8-16 slices from each squash, each roughly 2.5 inches long and 1 inch wide. In a bowl, toss the squash slices with olive oil and minced garlic.
3. Line a baking pan with aluminum foil and arrange the squash slices in the pan. Sprinkle liberally with herbes de provence. Add dashes of salt and pepper.
4. Roast in the oven until garlic and squash start to brown and the edges of the squash are crspy, about 10-15 minutes. Check the squash every 2-3 minutes to avoid burning.
5. Serve as a side dish for four, or eat alone with a slice of good bread; the olive oil and spices left over in the pan are too delicious not to be sopped up.
Wear your garlic breath proudly, folks. Enjoy.