Ingredients

• 2 summers squash , ends trimmed
• 0.25 cups olive oil
• 3 cloves garlic , minced, or more to taste
• 1 teaspoon herbes de Provence
• salt and ground black pepper to taste

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut each squash in half lengthwise. Cut halves in half crosswise to make four pieces. Cut each piece in quarters lengthwise for a total of 16 short spears from each squash.
3. 3 Place squash spears into a large bowl. Add olive oil and garlic; toss to coat evenly. Arrange squash mixture in a shallow baking dish and sprinkle with herbes de Provence, salt, and pepper.
4. 4 Roast in the preheated oven until squash and garlic start to brown, 5 to 10 minutes, checking squash after 5 minutes and again in intervals of 2 or 3 minutes to avoid burning.

Nutrition per serving