I made this really simple, unusual, clean and fresh tasting vegetable dish the other night that I wanted to share with you. It’s so simple, it’s stupid. But I thought that sometimes we don’t always think of things when we’re rushing to satisfy hungry stomachs at the end of a very busy day. And I am always looking for new flavor combinations with veggies, just to take them up a notch. Aren’t you? Now this combination of roasted patty pan squash with fennel, green peppers and tomatoes was just fantastic! It was different and just look at how pretty it was! I added the tomatoes at the end for color but of course they added taste too.
The local farmer’s markets are dwindling down with product assortment, but there is still squash and the most robust smelling green peppers and actually, the fennel I got at the grocery store. Try this combo – if all of your ingredients are really fresh, it’s divine!
ROASTED PATTY PAN SQUASH WITH FENNEL, GREEN PEPPER AND TOMATOES – serves 3 – 4
4 – 5 small patty pan squash- cut in 1” cubes
1/2 of a large fennel bulb, cut in 3/8” strips and then cut strips in half
1 small green pepper, cut in 3/8” strips and then cut strips in half
2 tbs. olive oil
Salt
Pepper
1/2 of a large tomato cut in cubes
Preheat oven to 425 degrees. Combine the squash, fennel and green pepper on a rimmed baking sheet. Drizzle with the olive oil. Salt and pepper to taste. Toss to thoroughly combine and roast for 20 – 30 minutes until squash is just fork tender.
Place in a serving bowl and fold in the tomatoes to warm them up and serve with LOVE.
Enjoy!
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I’ve never roasted those little squash before but I’m definitely going to give it a try 🙂
Maureen | Orgasmic Chef recently posted…Carnival of Flowers
I find that all vegetables roasted at a high heat are great! Just a little olive oil and salt and pepper is all you need.
All those veggies look so delicious together!
yummychunklet recently posted…Ohio Buckeye Treats
Thanks!!
Delicious. The road side stalls here are full of squashes and pumpkins of every shape, size, deformity and colour.
Roger Stowell recently posted…Up close and personal with a cultivated beauty….
LOL! Well this patty pan squash is more like a long yellow squash or zucchini, not like an acorn, just to clarify.
What a beautiful plate of roasted vegetables. It is my favorite way to eat vegetables, especially the fall variety. Lovely color combination also.
Jovina Coughlin recently posted…Italian Culture’s Women Of Distinction
Thank you Jovina!! My favorite way too!
Love patty pan squash and what a wonderful vegetable combination, love the fennel in the mix and roasting vegetables is my favorite way to prepare them.
apuginthekitchen recently posted…My Neighborhood
Thanks Suzanne! Mine too!
Up until very recently, I didn’t realize that these little squash were edible. I thought they were for ornamentation alone. Your recipe looks delicious and I can’t wait to give it a try. Thanks for sharing it with us.
ChgoJohn recently posted…Braised Goat in the Moorish Style
Oh yes – these are very much like the long yellow squash or zucchini. Hope all is well with you John!
I think with all the beautiful color in this dish, it might distract my boyfriend from the healthy factor 🙂
Gonna trick him this evening with all those veggies !
Hi Francesca! How did it work out?
I love roasted vegetables. Yours look delicious.
rosemary Mullally recently posted…Canard Sauvage
Thanks Rosemary!
I just love the fennel in this dish 🙂
Tandy | Lavender and Lime recently posted…Mad About You, Sinéad Moriarty
Me too! That’s what I thought was my clever idea! Of course I love roasted fennel just by itself. Thick slices are the grill are divine.
yum!! what a lovely simple dish! love the combo of ingredients 🙂
Thanks! 🙂 Me too!
“Patty Pan Squash” is the cutest name for a squash, ever! This looks yummy and delicious 🙂
Nicole recently posted…Toaster Oven Baking: Homemade Pizza
So true!!! 🙂