Heat the oven to 400?F.

• Trim the ends from the summer squash; cut the squash in half lengthwise, then into ¼-inch-thick half-moons.
• Trim the stem ends from the green beans; cut the beans in half.
• Rinse the butter beans.
• Cut the cherry tomatoes in half.
• Strip the basil leaves from the stems; coarsely chop the leaves.

In a bowl, combine the squash, green beans, butter beans, cherry tomatoes, basil, and spinach. Drizzle with 2 tablespoons oil, season generously with salt and pepper, and toss to coat.

On a sheet pan, lay the parchment paper sheets side by side. Divide the vegetables between them and top each with 1 tablespoon butter. Fold the parchment sides over the vegetables; fold the parchment tops and bottoms together, folding several times to form a tightly sealed packet.
Bake until the parchment is puffed and browned and the vegetables are tender when pierced with a toothpick, 18 to 20 minutes. While the vegetables roast, cook the eggs.

Bring a pot of water to a boil, and fill a bowl with ice water. Carefully lower the eggs into the pot and cook over high heat for 5 minutes. Transfer the eggs to the ice water to cool. Peel the eggs under running cold water. Cut the eggs in half.

Remove the vegetable packets from the oven and unwrap the parchment, careful of venting steam. Drizzle the vegetables with some of the Green Goddess dressing, top with the eggs, and serve with more dressing on the side.