Zucchini and yellow squash are types of summer squash. Unlike winter squash, summer squash grows in bushes and is harvested while the rind is still tender. Although the peak season for zucchini and yellow squash is the summer, most varieties are available year-round in the United States. Summer squash can be steamed, fried, grilled and roasted.
Preheat the oven to 400 degrees.
Wash the squash and zucchini with water and dry thoroughly.
Chop the vegetables in half lengthwise. Cut those halves in half lengthwise again. Then, cut each piece in half sideways. Each squash will yield 8 pieces.
Place all of the chopped squash and zucchini in the bowl. Add oil of choice to the bowl. Use enough oil to lightly coat the vegetables.
Add sea salt and pepper to taste to the bowl.
Using the mixing spoon, toss the vegetables in the bowl in order to coat the each piece with oil, salt and pepper.
Place the vegetables on the roasting pan so that they cover the entire pan in one layer.
Place the loaded roasting pan on the middle shelf of the oven. Roast the squash for 20 to 30 minutes, until the pieces are tender to the touch.
Remove from oven and put squash back into the bowl. Add any desired fresh or dried herbs to the bowl. Toss to coat.
Most herbs will work with the roasted vegetables. For an Italian flair, add oregano, garlic, parsley and basil. For a hint of French flavor, add thyme, rosemary and parsley.