Roasted baby squash

This is so simple it hardly qualifies as a recipe, but the seasoning mix was good enough to recommend, and I wouldn't have thought of it.

We picked up some baby squash (zucchini and pattypans) at the farmer's market last week. We'd never seen such a thing, although it turns out they're pretty common. Who knew?

And on the internets I found a recipe for them that turned out real nice. Basically you trim the ends off then put them in a roasting pan. Pour enough olive oil over them to coat them, but not enough that they're swimming. Then add chopped tarragon and chopped thyme leaves (I used dried from a bottle, but fresh would probably be even better) and salt and pepper to taste. Mix them all together so that the herbs and spices and oil are evenly distributed. Put them in the oven at 350 for 15-30 minutes, until they're tender. Drizzle with balsamic vinegar when you serve them.

This was really, really good.