This is a great accompaniment to grilled fish or chicken. I also love it over pasta. Feel free to experiment with the vegetables you use. Eggplant and peppers might also work nicely.

(serves 4-6)

• 2 medium summer squash (about 3/4 lb.)
• 2 medium zucchini (about 3/4 lb.)
• 1lb.. tomatoes
• 2 onions, thinly sliced
• salt and pepper
• 1 batch pesto

Heat the oven to 350˚. Cut zucchini and squash roughly into 3/4” chunks. Toss in a large bowl. Cut tomatoes into 3/4” chunks, discarding cores and add, along with onions to squash. Season with
salt and pepper. Toss the vegetables with pesto so they are evenly coated with sauce. Brush a 1-1/2 quart gratin dish with oil. Spread the veggies in the baking dish and bake until the vegetables are
tender and brown, 40-50 minutes. Serve hot or room temperature.

Recipe adapted from Anne Willan, from Good Food No Fuss: 150 Recipes and Ideas for Easy to Cook Dishes