Roasted Summer Squash with Pesto and Parmesan

Directions

Preheat oven to 450F. Take pesto out of the fridge and measure out 1/3 cup into a small bowl and let it soften on the counter. Brush large baking sheet with 2 tsp. olive oil Wash squash and cut off stem and blossom end. Cut squash into 1/2 inch slices. Arrange squash in single layer on a roasting pan. Brush the top of the squash with the other 2 tsp. olive oil and season with Italian Herb Blend, salt, and fresh-ground black pepper. Roast squash for 10 minutes, or until the squash is barely starting to soften when you pierce it with a fork. Remove squash from oven and turn the oven to broil, with a rack about 3-4 inches below the heat element. Brush the top of the hot squash pieces with Basil Pesto with Lemon, or Kirkland Basil Pesto and sprinkle with the coarsely-grated Parmesan cheese. Put the baking sheet under the broiler and cook for 3-4 minutes, until the cheese is melted and starting to brown. Serve hot. This can probably be kept in the fridge and reheated, although I haven’t ever had any left to try that with. I’m guessing it’s probably best freshly made.