due to the park slope food co-op, i'm in the lucky position to always have fresh, cheap, organic vegetables at my disposal. i've had to be adventurous and creative in order to take full advantage of this abundance, coming up with recipes like asparagus lasagna, or putting radishes in every salad. (thanks to emily's mom and hope for the inspirations!)
sometimes though, i'm just lazy, and whenever that happens i have a fool-proof method for putting something delicious, homey and attractive on the table. at first, i thought it was too boring to share, or too simple- but that's the best kind of recipe, right?
roasted squash and cherry tomatoes
heat oven to 425F.
cut 3 small yellow squash into halves, cross wise and then cut each half into approx. 8 matchsticks. cut 1 pint of cherry tomatoes across the middle.
toss both in large bowl with 3 tablespoons good quality extra virgin olive oil, about 5-7 grinds of black pepper and 1-2 teaspoons salt (i like my food salty!). i also use about 3-4 sprigs of fresh thyme leaves- i think it makes all the difference.
lay out on a foil covered baking sheet, arranging vegetables in one layer.
roast for 30-40 minutes, just until the tomatoes begin to burst.
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