This is great. I used one zucchini and one yellow squash and tossed in a few nice quartered mushrooms for texture. With 5-7 minutes left on the roasting time I threw in a nice handful of grape tomatoes for color. Lovely presentation and delicious.
This is excellent! Both of my boys are picky eaters and they gulped this down. Didn't use as much oil and used Lowry's seasoning salt instead. Never have any left over.
I didn't use quite as much oil as the recipe calls for and just used some garden herbs that I have on hand. This is an easy tasty recipe! Thanks!
My favorite way to prepare yellow squash! I use less olive oil. I vary the spices. Sometimes dill other times just thyme oregano and parsley. It is also good with a garlic infused oil and Italian seasoning.
This is absolutely delicious and easy. I have no idea what the herbes de Provence is so of course I just do without it. I throw in the grape tomoatoes at the end as another person suggested. This is definately a keeper for my family.
Yummy! I didn't use as much olive oil (too many WW points)(about 2 tablespoons did the trick). Used the herbes de Provence and garlic - also a pinch of fresh Thyme from the garden. We didn't have any leftovers!
SO easy! I'm still learning to cook and currently trying to make simple healthy things, this fit the bill! I think i baked a total of 14 minutes and i thought they turned out perfectly tender. Used less oil than suggested and baked on a tinfoil covered cookie sheet.
Very easy & tasty. My kids are not big squash fans but both ate this without any complaints. So it's a keeper. My husband and I both enjoyed it. Great way to fix summer squash quickly.
I'm sorry but we didn't care for this at all. The only changes I made was to use less olive oil and I didn't have herbes de provence so I used Italian herbs instead.
