Lemon-Garlic Summer Vegetables

The lemon-garlic marinadeis baked into the vegetables during the roasting process, brightening the rather bland flavor of summer squash.

SERVES 4 TO 6

INGREDIENTS:

• 2 garlic cloves, peeled but left whole
• ½ cup lightly packed mixed fresh herb leaves, such as basil, mint, parsley, chives, sage, and thyme
• Zest and juice of 1 small lemon
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 2 small yellow summer squash, cut into matchsticks
• 2 small zucchini, cut into matchsticks
• 1 red bell pepper, cut into matchsticks
• 1 yellow bell pepper, cut into matchsticks
• 1 carrot, cut into matchsticks

INSTRUCTIONS:

1. Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
2. In a food processor, combine the garlic, herbs, and lemon zest and finely mince. Add the lemon juice and process until smooth. With the motor running, slowly add the oil and process until it is fully incorporated. Season with salt and pepper to taste.
3. In a large bowl, combine the summer squash, zucchini, bell peppers, and carrot. Pour the lemon-herb mixture over the vegetables and toss to coat. Arrange in a single layer in the pan.
4. Roast for 15 to 20 minutes, until the vegetables are lightly browned and tender, stirring or shaking the pan occasionally for even cooking.
5. Transfer the vegetables to a serving bowl or platter. Season with more salt and pepper, if needed. Serve warm or at room temperature.