ROASTED YELLOW SQUASH

SERVES 4

This is such a quick, easy, healthy and delicious dish, especially when you can get fresh local squash. We had it nearly every week this summer, after my weekly trips to the local farmer's market. However, I will make it during the winter when the grocery store squash looks good.

INGREDIENTS

2 pounds yellow squash, cut into 1/4 to 1/3-inch slices

1 teaspoon dried marjoram leaves

1/2 teaspoon dried thyme leaves

Salt and pepper to taste

Olive oil, about 2 teaspoons

Freshly grated Parmesan cheese

Preheat oven to 450° F. Place squash slices in a large, shallow pan or baking sheet. Sprinkle with the thyme, marjoram, salt and pepper. Drizzle with the olive oil, just enough to moisten. Toss to combine and place in one layer, or slightly overlapping if needed. Roast until tender and lightly browned, about 30 to 40 minutes, depending on thickness. Sprinkle with the cheese and return to oven for another minute. Serve hot, warm or room temperature.

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