Roasted Zucchini and Squash

I saw these vegetables sitting next to each other at the grocery store and I just thought about a layered tart I saw on Tartine's blog. I just really wanted to slice them with the mandoline! I mostly wanted to write down the time and temp for cooking these so I know where to find it next time. Cutting them in bite-sized chunks would work just as well if you aren't feeling fancy.

I also used my food mill for the first time tonight and made these really dreamy mashed potatoes.

Roasted Zucchini and Squash

2 large zucchini
2 large squash
1 tbsp. olive oil
salt
pepper

1. Preheat oven to 400 degrees.

2. Slice vegetables very thinly--I used a mandoline for presentation.

3. Place them in a large bowl and drizzle with olive oil and sprinkle with salt and pepper before layering them in a baking dish, alternating every other slice. I like to put a layer of foil in the bottom of the dish to prevent them from sticking to the dish.

4. Bake for 15-20 minutes.



----ohai