Fresh Summer Squash with Tapenade Topping

Summer brings an abundance of fresh, vibrant vegetables, making it the perfect time to indulge in delicious recipes featuring summer squash. This versatile vegetable can be prepared in various ways, but today we’ll focus on a delightful recipe that pairs fresh summer squash with a savory tapenade topping. This dish is not only simple to prepare but also bursting with flavor, making it an ideal addition to your summer dining table.

Ingredients

For the Summer Squash

• 4 medium-sized fresh summer squash (zucchini or yellow squash)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

For the Tapenade

• 1 cup black olives, pitted and drained
• ¼ cup green olives, pitted and drained
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• Freshly ground black pepper to taste

Instructions

Preparing the Summer Squash

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This temperature will help achieve a perfect roast on the squash.

2. Slice the Squash: Wash the summer squash thoroughly, then slice them into ½-inch thick rounds. You can also cut them lengthwise if you prefer a different presentation.

3. Season: In a large bowl, combine the sliced squash with olive oil, salt, pepper, garlic powder, and thyme. Toss until each piece is well coated.

4. Roast: Arrange the seasoned squash in a single layer on a baking sheet lined with parchment paper. Roast for about 20-25 minutes or until the squash is tender and slightly golden, flipping halfway through for even cooking.

Making the Tapenade

5. Blend the Ingredients: In a food processor, combine the black olives, green olives, capers, parsley, minced garlic, lemon juice, olive oil, and a dash of black pepper. Pulse until the mixture reaches a coarse paste. Taste and adjust seasoning if necessary.

Assembly

6. Top the Squash: Once the squash is roasted, remove it from the oven and let it cool slightly. Top each piece with a generous spoonful of the prepared tapenade.

7. Serve: This dish is best served warm or at room temperature. Pair it with crusty bread, a fresh salad, or grilled meats for a complete summer meal.

Cooking Tips

• Selecting Fresh Squash: Choose squash that is firm and free from blemishes. Look for vibrant colors as they indicate freshness and flavor.
• Tapenade Variations: Feel free to customize the tapenade by adding sun-dried tomatoes for a sweet touch or some crushed red pepper flakes for a hint of heat.
• Dietary Substitutions: For a vegan-friendly version, ensure that the olives and capers are not packed in non-vegan ingredients. You can also add nuts, such as walnuts or almonds, for extra texture and nutrition.

Pairing Suggestions

This fresh summer squash with tapenade pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, which complements the savory flavors of the dish. For a heartier meal, consider serving it alongside grilled chicken or fish.

Mouthwatering Descriptions

Imagine the warm, tender squash, slightly caramelized from roasting, topped with a burst of salty, briny tapenade that brings a zesty kick to every bite. The combination of textures—from the softness of the squash to the chunky tapenade—will have your taste buds dancing with delight.

Further Reading and Resources

Enhance your cooking skills and explore more about summer vegetables with these resources:

• The Ultimate Guide to Summer Squash
• How to Make a Classic Tapenade

As you experiment with summer squash and different tapenade variations, don’t hesitate to share your culinary adventures with friends and family. Happy cooking!