Roasted Yellow Squash Salad
2 med yellow squash, cut into half moons
extra virgin olive oil
salt, pepper, cayenne
~3 C baby arugula
1/4 C chopped kalamata olives
Roasted Garlic and Mustard Vinaigrette
Toss squash with about 1 Tbsp oil, ~1/2 tsp salt, ~1/4 black pepper, and a pinch of cayenne. Roast at 400 deg F for 10-12 minutes.
Place on top of fresh baby arugula. (The lettuce is supposed to wilt a little under the heat of the squash.) Top with olives and a drizzle of vinaigrette.