Marinated Zucchini and Summer Squash

 I pound zucchini (about 3 large), trimmed and sliced diagonally about ¼ -inch thick

1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about ¼ -inch thick

 2 tablespoons fresh lemon juice

 1 Tablespoon minced garlic

 2 Tablespoons chopped fresh thyme leaves

 1/3 cup extra virgin oil

 Salt to taste.

Directions:

Whisk lemon juice, garlic, and thyme in a large bowl to blend. Add salt, gradually whisk in the oil. Add the Zucchini and yellow Squash to the marinate mixture. Cover and marinate for 30 minutes or 1 hour. Transfer the mixture to a baking sheet pan. Heat oven to 400 and bake until light brown. Put into a dish and serve. Enjoy!

This recipe is courtesy of Chef Calvin Howell of M.E.E.T. Ministry.