Roasted summer squash with lemon, mint, and feta

We have the most beautiful saffron yellow summer squash at the Market right now. Not sure what to do with summer squash other than the grill it (also delicious)? Try Roasted summer squash with lemon, mint, and feta!

What you will need:

• Whidbey Farm & Market yellow summer squash

• Olive Oil

• fresh lemon juice

• finely chopped mint

• salt

• crumbled Feta cheese

• fresh-ground black pepper to taste

How to make it:

Cut up the summer squash into strips about two inches long.

Chop up about 1/2 cup fresh mint, more or less to taste.

Combine olive oil, lemon juice, chopped mint, and salt.

Put the squash in a bowl and toss with the mint mixture, then spread it out on a baking sheet, in a single layer as much as possible.

Roast the squash about 35 minutes (or until it has browned to your liking), turning every 15 minutes or so.

When the squash is done, toss it with the crumbled Feta.

Season to taste with fresh ground black pepper and serve hot or at room temperature.