Cook Time: 20 minutes
1 lb summer squash
1 lb zucchini squash
½ tsp sea salt
2 tbsp The Well Dressed Olive Eureka Lemon Olive Oil
2 tsp Victoria Gourmet Mediterranean Seasoning
Preheat oven to 475°
Cut the summer and zucchini squash in half lengthwise. Scrape out the seeds and chop into 1⁄2 inch dice. Place the squash in a bowl and toss with salt. Let it rest for 15-20 minutes. The squash will release some of its moisture from the salt. Use a paper towel to remove as much of this moisture as possible, pressing the squash gently.
Toss the squash with the olive oil and seasoning. Arrange on a sheet pan and roast for 20 minutes, turning once.