Roasted Summer Squash Bonanza

Ms*Bindy's Note:

Are you up to your neck in summer squash and zucchini? Here's a quick and tasty recipe for you. I've listed the servings as serves 4, but I eat the whole thing for lunch.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 medium summer squash
• 1 medium zucchini
• ½ tablespoon butter
• ½ tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1 ½ tablespoons garlic cloves , minced
• 1 teaspoon ground ginger
• ¼ lb mushroom

Directions:

1. Preheat oven to 425°F.
2. While the oven is heating, put the butter into a shallow roasting pan and into the oven until it melts. The butter is not necessary for this recipe, but I like the richer flavor that it adds. You can very well omit it if you'd like.
3. Cut up the squash and zucchini into 1-2 inch chunks. I quarter them lengthwise and then slice up the spears. Don't make the chunks too small or else they may become too soft when roasted.
4. Halve or slice the mushrooms thickly.
5. Put all the ingredients (except the butter which is in your pan melting) into a zip bag and toss to coat everything. Empty the bag into your roasting pan and roast for 20-25 minutes, stirrig once after about 10 minutes.