Tiring of the Fall soup-and-stew rotation already? Turn to a meal that's worthy of your attention and excitement, especially since it's ideal for everything from an impromptu get-together to a casual night in.
Roast red and yellow peppers, fennel, and Winter or Summer squash of your liking with herbs until fork-tender, then transform them into the center of attention by giving them a balsamic-and-vinegar treatment and a puffy crust.
The final product is cheaper than a galette you'd pick up from a comparable French bakery. For the recipe, read more. 3 cups cut-up squash, such as pattypan, yellow Summer squash, or zucchini Serves 4.
2 red and/or yellow sweet peppers, cut into wide strips
1 large sweet onion and/or fennel bulb, cut into wedges
2 Tbsp. olive oil
Salt or salt and freshly ground black pepper
2 oz. parmesan cheese
1/2 of a 17.3-oz. pkg. frozen puff pastry sheet (1 sheet), thawed
1/2 cup halved cherry tomatoes
2 Tbsp. balsamic vinegar
1 Tbsp. snipped fresh thyme
1 cup purchased refrigerated creamy parmesan dressing
1/4 cup finely chopped sweet onion
3 cups cut-up squash, such as pattypan, yellow Summer squash, or zucchini