Summer is once again coming to a close. I’m going to miss the beach weather and the bonfires, but I’m actually really excited for the fall. Just thinking about apple cider, pumpkins, and Halloween gets me all excited! Before I fully leap into autumn mode, I wanted to post a few more summer-ish recipes. After all, there’s still a week left before Labor Day Weekend. Since this one uses summer squash, I figured this took top priority.
Summer Squash Salad
2 cups brussels sprouts, sliced in half
1/2 large onion, sliced into half circles
2 garlic cloves, sliced into coins
1 tbsp sesame seed oil
1 ear of corn
2 tbsp pine nuts
1 small zucchini
1 small yellow squash
1/2 cup grape tomatoes, sliced in half
salt and pepper, to taste
Preheat the oven to 425 degrees. In a bowl, combine brussels sprouts, onions, and garlic cloves. Add sesame seed oil, garlic powder, salt, and pepper and toss together. Spread out on a roasting pan. Rub sesame oil on ear of corn, season with garlic powder, salt, and pepper. Also place in the roasting pan. Transfer to oven and let roast for 25 minutes, STIRRING EVERY SO OFTEN.
In a separate pan, place pine nuts and let roast in the oven for 3 minutes. Set aside.
While vegetables are roasting, use a peeler to peel zucchini and squash into thin strips. Place on serving platter and season with garlic powder, salt, and pepper. Top with halved tomatoes. Once vegetables are finished roasting, let cool for 5 minutes. Remove corn from ear. Scatter brussels sprouts, onions, garlic, corn, and pine nuts onto top of squash peels. Top with clumps of goat cheese, if desired.