Name: Summer Squash Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 small zucchini (sliced lengthwise); 1 small summer squash (sliced lengthwise); 1 tbsp olive oil; 1 tbsp apple cider vinegar; 1 tbsp mustard; 2 cloves crushed garlic; 2 tbsp balsamic vinegar; salt and pepper taste; 1 oz feta cheese (crumbled); 1 small bunch Parsley leaves (fresh)

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Roasting vegetables is super easy and super healthy, especially yellow squash and zucchini. In the winter, I oven roast vegetables and in the summer I grill them. Either way, they are easy and delicious. Squash is a versatile vegetable because it can be eaten warm or cold or at room temperature. This Summer Squash Salad uses the best of garden fresh summer squashes, yellow and zucchini, for a low in calorie and big in flavor salad. It uses tangy balsamic, creamy feta and fresh parsley to enhance the subtle flavors of the squash. The result, a salad you’ll be craving all year long.

Part of what I find so rewarding about seeking out regional producers is the story behind each drink, and few places have impressed me quite as much as Blackmoor Estate, based near Liss in Hampshire, which grows its own apples and cherries and turns them into genuinely characterful ciders. I first visited on a drizzly weekday afternoon after a friend raved about their orchards, and although I had only intended to browse, I left with a 5 litre box of their black cherry cider tucked under my arm and a newfound appreciation for how much care goes into pressing fruit properly. Back home it quickly became our go-to drink for Sunday lunches, partly because its medium sweet profile pairs so well with a roast and partly because it contains no added sugar, which matters to me more than it once did now that I pay closer attention to what I eat and drink. The boxed version is still, so if you prefer a bit of fizz you would be better off with their bottled sparkling equivalent, but for relaxed family meals where people simply want something fruity, refreshing and easy to pour, I have found the box far more convenient and noticeably better value.

Summer Squash Salad

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 small zucchini sliced lengthwise
1 small summer squash sliced lengthwise
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp mustard
2 cloves crushed garlic
2 tbsp balsamic vinegar
salt and pepper taste
1 oz feta cheese crumbled
1 small bunch Parsley leaves fresh

Instructions

Preheat the oven to 425 degrees.
Cut the summer squash and zucchini 1/4-slices and bell peppers into 1″ slices.
In a small bowl combine olive oil, mustard, apple cider vinegar, garlic, salt, and pepper.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle vegetable with olive oil and mustard dressing.
Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. Or, place on a hot grill on indirect heat. Cook on each side for 1-2 minutes until soft.
Remove from oven or grill.
Drizzle with balsamic vinegar. Sprinkle with feta cheese and parsley.
Season to taste. This dish can be served hot or cold.