Similar to our fruit scones, you can switch up the berries and the flavor of the basic glaze, but the pairing of blueberries and lemons is unbeatable. Best part? Any blueberries will work for these, fresh or frozen, in-season or not, as baking will bring out their natural sweetness.
INGREDIENTS:1 medium yellow squash (about 1/2 lb.), cut into 1/4" rounds1 medium zucchini (about 1/2 lb.), cut into 1/4" rounds1 large red onion, thinly sliced4 cloves garlic, thinly sliced2 c. cherry tomatoes1/4 c. extra-virgin olive oil, plus more for drizzling1 tsp. Aleppo pepperKosher saltFreshly ground black pepper1/4 c. packed fresh basil leaves, coarsely chopped, divided1/4 c. packed fresh parsley leaves, coarsely chopped, divided4 oz. fresh mozzarella pearls
Step 1: Preheat the oven to 425°. Combine yellow squash, zucchini, onion, garlic, tomatoes, oil and Aleppo pepper in a 13 x 9-inch baking dish. Season with black pepper and salt.
DIRECTIONS:
Step 2: Roast the vegetables for 45 minutes or more, stirring halfway through, or until they are tender and golden.
Step 3: Add half of the parsley and half of the basil and stir. Season with black pepper and salt.
Step 4: Drizzle with oil and sprinkle the mozzarella and remaining herbs on top.