Adapted from the book From Asparagus to Zucchini

2 medium zucchini

2 medium yellow squash

2 tablespoons olive oil

2 tablespoons chopped fresh sage

1 tablespoon minced garlic

Salt and pepper

Heat oven to 350 degrees. Cut squash and zucchini into 1-inch dice, toss with other ingredients, and roast until tender 15–20 minutes. Season with salt and pepper to taste.