Ridiculously Easy Roasted Yellow Squash and Onions

about 2 small to medium yellow summer squash per person
1/2 small onion per person
freshly ground black pepper and salt

Preheat oven to 425F.

Lightly spray a baking sheet with canola or olive oil. Trim the ends of the squash, cut off the slender necks, and slice the necks in half, lengthwise. Then slice each squash into lengthwise slices, about 1/4 to 1/2-inch thick. Lay the slices on the cooking sheet in a single layer.

Trim the ends of the onion and peel it. Cut it in half down through the top and place each half cut-side down on a cutting board. Slice into thin wedges. Separate the layers of the onions and sprinkle them over the squash.

Bake for about 15 minutes, until bottoms of squash begin to brown. Sprinkle with pepper and salt, turn each slice over, and bake until bottoms of squash are browned, about 15 minutes more. Serve immediately, hot out of the oven

I did it without the onion this time, but next time I will use one. Oh, and I used one zucchini and one yellow squash, but next time I want to use all yellow squash.

Homemade Refrigerator Pickles

one cup distilled white vinegar
1 tablespoon salt
2 cups white sugar
6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers
Directions
In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.


I didn't have a green pepper, so I substituted a sliced yellow squash, to add in some color, and I also added some dried dill weed.

DELICIOUS!