Summer squash bake: vegan



1 large summer squash seeded
1 large green pepper
1 potato
1/2 white onion

1 tbsp olive oil
salt to taste


Depending on the type of squash you are using you may have to get the seeds out. You don’t have to do this with any squash where the seeds are small and edible like zucchini. Cut all the vegetables into bite size pieces and mix in a bowl with olive oil and salt.

I put these in a roasting pan and place it in a hot bbq grill to bake in there because it’s too hot to turn the oven on here in Phoenix in the summer. Check after 15 minutes and stir if veggies look like they are browning a bit, then cook for about 15 minutes more. They should be browned but not burnt.

Serves 2: 150 calories each serving, 300 calories for whole dish.

Rating: 5 out of 5.

We try to keep the calories low, so we only use a little oil, but if you are not worried about calories, another tablespoon of oil will be good.

This could be made by just grilling the squash, pepper and onion and cooking the potatoes then mixing all together. It’s a nice combination of flavors, no matter how you cook them. You can also double the recipe to serve more people.


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