Here at Thrive Market, we’re all about supporting sustainable, local farming, and we encourage our members to shop at their local farmers market for seasonal produce—it’s the perfect complement to a pantry full of spices, oils, and cooking essentials from Thrive Market.
This week, we’re talking about summer squash. Raw, they can be a bit bland, so we’ve amped up the flavor with a robust balsamic marinade and a blast of high heat.
Yield: 4 servings
Active Time:5 minutes
Total Time: 40 minutes
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
3 cloves garlic, minced
Salt and pepper, to taste
2 teaspoons thyme
1 teaspoon basil, chopped
2 red onions, sliced
4 to 5 medium yellow squash, cut into 3- inch-long pieces
Preheat oven to 450 degrees.
In a large bowl, whisk together the balsamic vinegar, mustard, olive oil, garlic, salt and pepper.
Add in thyme, basil, red onions, and squash and toss to coat in dressing.
Transfer vegetables and any leftover marinade to a baking sheet and spread out evenly. Place in oven and roast, 35 minutes. Serve warm or at room temperature.
Photo credit: Paul Delmont
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