6 yellow summer squash or zucchini, about 8 inches long
1/4 cup olive oil
1/4 cup lemon juice
1/2 cup very finely chopped mint (measure after chopping)
salt to taste
Preheat oven to 475 F, and put oven rack as high as it will go. (The recipe actually called for 500 F, but the highest my toaster oven goes is 450 F with convection, which is the equivalent of 475 F without convection.)
Wash squash and cut off stem and flower ends. Cut each squash into quarters lengthwise, then cut into pieces about 2 inches long.
Combine olive oil, lemon juice, mint and salt in plastic bowl and toss squash with the mixture. Spray roasting pan with nonstick spray or mist with olive oil. Arrange squash on roasting pan, in a single layer as much as possible.
Roast squash, turning every 15-20 minutes, until well done and slightly browned. I turned my squash twice, with a total cooking time of 45 minutes.