Summer Squash Relish

This savory side dish is an excellent complement to grilled, roasted, or broiled portabella mushrooms. It could be used in a number of ways to enhance any number of dishes, even as a topping for crusty grilled bread. It's also another way to use the garden's bounty of zucchini and summer squash. The amounts listed here could be increased and less finely cut for a vegetable side dish.


1   ZucchiniGood sized, or two smaller
4   Yellow, or Summer SquashPicked when quite small, 4 inches or so
½ cup Yellow OnionDiced quite small, an eighth inch or so
½ cup ParsleyFlat leaf preferred; minced
2 tsp RosemaryFresh if possible, minced; one half teaspoon if dried
½ tsp SageDried; use more if fresh
¼ tsp Thyme
¼ tsp SaltKosher works well if you have it
2 tbsp CarrotsVery thinly sliced
2 tsp Olive Oil, Classic or Cooking
1 tsp Unsalted ButterOptional, especially for vegan preparation
1 tbsp Lemon JuiceFreshly squeezed
¼ tsp White PepperOr black if you prefer


1 Preheat oven to 400 degrees.
2 Slice the zucchini lengthwise horizontally about one eighth inch thick. Leave a slice or two for sauteing later. Slice one of the summer squash the same way. Place both zucchini and summer squash slices in a roasting pan. Drizzle vegetables with a teaspoon or so of olive oil and sprinkle with a half a teaspoon or so of salt.
3 Roast squash until somewhat browned, about 30 minutes. Take out of oven and leave for later prep. This can be done early in the day.
4 When ready to finish: slice and dice rest of zucchini and summer squash finely, about one eighth inch.
5 Heat saute pan (large enough so that the veggies can be in one layer) to medium high heat; add olive oil and butter (if using) to coat the bottom of pan. Add to pan the zucchini, squash, and onion. While the veggies are cooking add the Rosemary, sage, thyme, salt and pepper. Let these saute and brown.
6 Remove from heat and place in bowl to allow to cool.
7 Add carrots to skillet and let them continue to saute. As they cook and begin to show some color, sprinkle on the lemon juice. Continue to saute as liquid evaporates and carrots brown. Remove from heat.
8 Take those squash you roasted earlier. Do your best to cut them into small pieces. You may find that they are almost too squishy to cut. That's fine. Just add them to the sauteed mixture. Add the parsley. Mix well. Place in smallish serving dish. Sprinkle the carrots on top.