Here’s the perfect recipe to add interest and flavor to summer’s bounty of squash. Colorful, flavorful and so easy to make, you can pop them in the oven while you enjoy the porch or patio. Add them as a side to something off the grill – or toss them in a salad. Think ahead and top ancient grains you’ve made earlier in the week – dinner is done.
Sumac isn’t a spice that comes immediately to mind when we think of roasted veggies, but this intensely lemony and beautifully red spice is one you need in your kitchen! Since its hit the culinary media, you can find it in many grocery stores and your favorite international market, too.
Sumac, from a shrub or small tree is used in the Middle East and in some South Asian cuisines. When herbs and spices are rated for antioxidant levels sumac sits atop the list, even above commonly used spices like cinnamon and oregano. It even beats the acai berry (which is trending now as a health powerhouse), as well as many fruits and vegetables. It is also helpful in lowering blood sugars and has a high amount of Vitamin C content. What a great way to use up your garden goodies and enhance the health benefits by using sumac!
Roasted Summer Squash with Sumac and Peppers
- 2-3 LBs Yellow Squash and Zucchini, in slices
- 2 TB Grapeseed or Avocado Oil
- 8 – 10 Small Sweet Peppers, cut in rings
- 1 Tsp Sea Salt
- 1 Tsp Sumac
Toss the ingredients together on two sheet pans, (don’t crowd the sheet pans, you want the veggies to roast, not steam). Roast in a 425 oven until golden and browned on the edges. Serve as a side, tossed with a salad or topping ancient grains.