Roasted Summer Squash & Zucchini

1. Slice squash & zucchini about 1/4″ thick.
2. Toss with olive oil, salt, pepper, dried mint, and sesame seeds.
3. Spread on a foil-lined half-sheet pan.
4. Roast in a 425 degree oven until done.

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Grilled Broccoli

1. Cut stems off broccoli. Rinse crowns and remove all small leaves and loose florets. Reserve stems for another use.

2. Toss crowns with olive oil, salt, and whatever other spices you like.

3. Grill over high heat for a few minutes per side to get some color on the crowns.

4. Grill over low heat, turning occasionally, until done.

5. Toss with vinegar, citrus juice, cheese, herbs, etc., or just serve plain.



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