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  • 1/4 cup Extra virgin olive oil
  • red wine vinegar – tiny splash
  • 3 rosemary sprigs (needles chopped)
  • fresh thyme leaves (slide from the stem)
  • 1 teaspoon minced garlic
  • 1/8 teaspoon dry red pepper flakes – optional
  • 3 leeks sliced into rounds using the white and middle green of plant (diced onion can be substituted)
  • 1/4 cup white wine or vegetable broth
  • 3 medium zucchini cut lengthwise into long narrow stripes (using V-blade mandolin)
  • 3 medium yellow squash cut lengthwise into long narrow stripes (using V-blade mandolin)
  • 1 Roma tomato sliced into rounds (using V- blade mandolin)
  • 1/4 cup pine nuts
  • Nutritional yeast for final touch
  • Coarse sea salt


  1. Preheat oven to 400 º
  2. Heat a large skillet over medium high heat. Sauté leeks or onion until limp. If you have a nonstick or cast iron skillet it is not necessary to add cooking oil.  Allow onions to soften, about 3 minutes,  add wine or broth and cook until the liquid has evaporated. You can add extra rosemary and herbs if you like.
  3. Spread onions at the bottom of a 9 inch round baking dish. Spread a touch of oil with wax paper to avoid sticking.
  4. In a small bowl combine 1/4 cup olive oil, red wine vinegar, rosemary, thyme, red pepper flakes and minced garlic.
  5. Lay the sliced squash on a large pan and brush with the roasting marinade. Shake nutritional yeast and pine nuts over the slices. Finish with a pinch of sea salt.
  6. When the pan is full, you can stack the next layer of slices on top of the other to avoid cleaning an additional pan. This step is required as it softens the slices of squash so you can begin curling your rosette. Allow 5 minutes for the softening process to begin.  You can also place the pan in the refrigerator until you are ready to assemble the next day.
  7. Tightly roll one slice and place in the center of your cooked onion   Continue working outward until complete.
  8. Tuck in the tomato slices before baking.
  9. Sprinkle with more nutritional yeast, coarse sea salt and pine nuts if you like. Bake for 30 minutes or until squash is tender and brown in a few spots.

Debbie’s Special Notes:

Crusty good bread recommended for serving with this dish.

A really nice touch is to roast garlic bulbs and serve like a butter spread over toasted french bread.

Oil Free:  If you are eliminating the oil in this recipe make sure the summer squash is limp before you begin the assembly.  Replace the olive oil by brushing the squash with red wine vinegar, water, and herbs.

If you do not own a mandolin try slicing the squash into 1/4 inch rounds and lining up the coins in a small square pan or round dish following this same technique.  I have not tried this, but I think it will work just fine.

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