This is the recipe for the zucchini, yellow squash, and the spring red onion from my Farmer's Market Plan of Attack post earlier today. I roasted this in the oven at the same time I did my Kid-Tested Krispy Kale Chips in order to save time and energy (my own and the oven's). Preheat oven to 400 on the convection setting.

• 2 zucchini squash, washed, trimmed, & diced into half-moons
• 2 yellow squash, washed, trimmed, & diced into half-moons
• 1 bunch spring onions (any color) or scallions whites & greens, chopped
• 3 Tbsp extra virgin olive oil
• 1 Tbsp kosher salt
• 2 tsp freshly ground black pepper
• 3 sprigs fresh thyme or 2 tsp dried thyme leaves

Place the zucchini, yellow squash, and onions in a large bowl. Add all of the other ingredients and toss well. You want everything lightly coated in the oil. Pour out onto a non-stick baking dish or a half-sheet pan lined with Silpat or parchment paper. Roast in the oven for 30-40 minutes, stirring every 10 minutes until everything starts to brown at the edges. Remove from the oven and let cool. This mix will keep for 4-5 days in your fridge. I usually use half of it for a side dish, and the other half for a pasta dish.

Veggie Side Dish:

Just reheat this mix in the microwave or quickly in a saute pan for an instant vegetable side dish. It goes beautifully with fish or items right off the grill.

Pasta:

• 1 1/2 cups of roasted summer squash
• 1/4 cup extra virgin olive oil
• 3 Tbsp white wine or champagne vinegar
• 1/2 cup grated parmesan or gruyere cheese
• 1/2 pound dried pasta (any shape will work, but something big & hearty like orecchiette or rotini works very well)

Place the roasted summer squash, olive oil, & vinegar in a large bowl. Cook the pasta according to package directions. Drain and pour into the bowl with the other ingredients. Add the cheese to the bowl and toss. Season to taste with salt & pepper. You can serve this hot or at room temperature.