1 zucchini, cut on the diagonal into 1/4" slices
2 yellow squash, but on the diagonal into 1/4" slices
2 cloves garlic, minced
1 tsp minced fresh chives
1 tsp minced fresh basil
1/8 tsp black pepper
2 tbl olive oil
2 red bell peppers, roasted, peeled, seeded & chopped
1/4 tsp garlic powder
1/4 c. red onion, chopped
1/3 c. chicken broth
Place zucchini and squash in a shallow bowl. Combine next 5 ingredients and toss with the zucchini and squash. Allow to marinate at room temperature for 30 minutes.
Preheat oven to 350F. Spray a baking sheet with cooking spray. Evenly place zucchini and squash slices in a single layer on the baking sheet. Drizzle any leftover marinade over them. Place in oven and roast for 40 minutes, flipping slices over halfway through cooking time.
Meanwhile, combine rest of ingredients in a food processor and blend until smooth.
To serve, place 2 zucchini slices side by side on a serving plate. Top with 2 slices of squash. Repeat so that you have 2 layers of each, then top with the red pepper mixture.