Sautéed whole rosemary leaves provide a savory, crunchy contrast to the tender squash.
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Not sure I'd try this again. I worried about the high heat/Olive Oil combo or really any oil with the smoke point. I stayed below high but did turn it up more than normal and sure enough the oil eventually burned/smoked away and my well seasoned pan really dried out. While one side did get a nice brown on most of the veggies some were burned and some did not cook enough as I was trying to keep them from burning.
I've not made this yet but would high heat in a cast iron start smoking and be way too hot for veggies?
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