Summer Squash with Chevre & Thyme
(Adapted from GF In The City)
4 young summer squash (about 5” long), sliced 1/2” thick
1 1/2 teaspoons fresh chopped thyme, divided
2 oz chevre
Preheat the oven to 400 degrees.
In a bowl, toss the squash slices with 1 teaspoon of the thyme, enough olive oil to lightly coat, and a generous pinch of kosher salt.
Place the squash slices on a baking sheet in a single layer and season with a bit more salt.
Roast the squash for 15-16 minutes, turning once halfway through.