Ingredients
1 1/2 pounds green and yellow squash, sliced 3/8 inch thick
2 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped summer savory, plus sprigs for garnish
Salt and freshly ground pepper
Preparation
Heat oven to 500 degrees. Place a shallow baking pan large enough for the squash, without crowding, in oven for 30 minutes.
Place squash in a bowl; add oil and savory; season with salt and pepper. Toss well.
Remove pan from oven; quickly arrange squash in a single layer. Roast, flipping halfway through roasting, until golden brown on both sides, 15 to 20 minutes. Serve garnished with savory sprigs.
