One-Pan Summer Vegetable Ragú

Ingredients

• 1 medium yellow squash (about 1/2 lb.), cut into 1/4“ rounds
• 1 medium zucchini (about 1/2 lb.), cut into 1/4“ rounds
• 1 large red onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 c. cherry tomatoes
• 1/4 c. extra-virgin olive oil, plus more for drizzling
• 1 tsp. Aleppo pepper
• Kosher salt
• Freshly ground black pepper
• 1/4 c. packed fresh basil leaves, coarsely chopped, divided
• 1/4 c. packed fresh parsley leaves, coarsely chopped, divided
• 4 oz. fresh mozzarella pearls

Instructions

1. Preheat oven to 425°. In a 13“ x 9“ baking dish, combine yellow squash, zucchini, onion, garlic, tomatoes, oil, and Aleppo pepper; season with salt and black pepper.
2. Roast vegetables, stirring halfway through, until soft and browned, about 45 minutes.
3. Stir in half of basil and half of parsley; season with salt and black pepper. Top with mozzarella and remaining herbs; drizzle with oil.