Our neighbor is already overrun with zucchini, summer squash, and tomatoes to the point where she can’t eat it all. Lucky us! Although I usually just roast it and serve it plain, I had some goat cheese leftover for making pizza so decided to improvise. The result? Sweet, roasted veggies over a Parmesan couscous mix, topped with a tangy crumble of goat cheese. Yum! Best of all, prep was only ten minutes since the instant couscous are pretty much, well, instant. Also, the veggies are just as good cold the next day. — Sarah L. Click for summer squash salad!

Summer Squash Salad with Goat Cheese
While oven is preheating to 450F, slice zucchini and summer squash into rounds and lay them flat on a rimmed baking sheet. Slice tomatoes and layer on top.

Sprinkle veggies with fresh thyme, crushed black pepper, and sea salt. Drizzle extra virgin olive oil and balsamic vinegar lightly over top.

Bake for 12-20 minutes, depending on thickness of cut vegetables. Vegetables should retain firmness and be
just beginning to brown.

During cook time, make the couscous (orzo would be good, too, or just skip the pasta altogether) and crumble goat cheese. (I just follow the package directions for a serving size.) Place hot veggies over a mound of couscous, then top with goat cheese.