Roasted Summer Squash with Parsley

Ingredients

• 0.3 cup parsley fresh chopped
• 0.3 teaspoon salt 
• 2 cups baby squash yellow chopped
• 2 cups zucchini chopped

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 42
2. Arrange zucchini and yellow squash on a jelly-roll pan; sprinkle with salt.
3. Bake at 425 for 17 minutes or until crisp-tender. Toss with chopped fresh parsley.