The simplest things are often the tastiest. At the height of summer here in the Ohio Valley we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.

Ingredients

• 2 summer squash

• 1/4 cup olive oil

• 3 cloves garlic, minced, or more to taste

• 1 teaspoon herbes de Provence

• salt to taste

• ground black pepper to taste

Directions

1. Preheat oven to 450 degrees F.

2. Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash.

3. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.

4. Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.