Roasted Summer Squash with Goat Cheese & Fresh Herbs

We here at YOU + ME* are way into summer. We love the weather, we love the trees being in full leafy bloom, we love eating dinner when it's still light out, we love any excuse to go barefoot, and, as you might have gathered, we love the produce. As those of you who garden can attest to, nothing really says summer bounty like summer squash. Seriously, they're like the rabbits of the vegetable world. Fortunately, they are also super duper delicious.

The other day when we were working on some top secret plans (we promise you will be let in on the secret soon!), we stopped off at Bklyn Larder for some lunch. They had the most delicious-looking salads available in addition to sandwiches and the regular provisions, and we ultimately decided to split a little bit of their roasted summer squash. It was perfection, summer at its finest, a chance for the produce to shine. Here is our interpretation of that salad.

Ingredients:
6 medium summer squash (I used 4 yellow and 3 green zucchini)
olive oil
salt & pepper to taste
3.5 oz mild raw goat cheese (look for one that is on the creamy, rather than dry, side)
1/3c loosely packed mint
1/3c loosely packed parsley

Directions:
Preheat oven to 350 degrees. Cut your squash into roughly 1"-1.5" pieces, and put in a baking pan. Drizzle with olive oil and generous amounts of salt and pepper, and roast, uncovered, for 40 minutes, stirring once after 15 minutes, and once after 30. Roast until the squash is tender.
Remove from oven, and let cool. When the squash is completely cool, crumble the goat cheese over the pan. Coarsely chop the herbs and add them to the mix. Serve room temperature.

Bon Appétit!