zucchini and squash salad with roasted garlic and parmesan cheese

Borne out of necessity due to an overstocked fridge, and just in time for this early spring. This would be beautiful with red bell peppers but I had none. Good luck to all the rock 'n' roll marathon runners and happy St. Patrick’s day! 

pardon the messiness of the bowl.

Ingredients:
1 zucchini
1 squash
extra virgin olive oil
salt & pepper
3 whole garlic cloves
red wine vinegar
shredded parmigiano-reggiano


Preheat oven to 425. Toss sliced zucchini and squash in olive oil, salt and pepper and spread in single layer on baking sheet. Wrap whole, unpeeled garlic cloves in aluminum foil; roast veggies and wrapped garlic for 35 minutes.


Squeeze pulp from garlic cloves into a few good-sized dashes of vinegar, toss in some herbs and whisk in some olive oil. Toss dressing with veggies and sprinkle with cheese. And when I say sprinkle, I mean cover.