Garlic roasted summer squash

• 2 summer squash
• ¼ cup olive oil
• 3 cloves garlic, minced, or more to taste
• 1 teaspoon herbes de Provence
• 1 pinch salt to taste
• 1 pinch ground black pepper to taste

Preheat oven to 450 degrees F.

Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.

Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.