Crookneck Squash and Tomatoes |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
My mother always fixed this for us during the summer and for potluck dinners, and everyone always ate it up and would ask for more. Ingredients:
4 yellow squash, sliced |
4 medium tomatoes, sliced |
2 green onions, chopped |
2 tablespoons red wine vinegar |
2 tablespoons olive oil |
1 tablespoon dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.
2. Alternate slices of the squash and tomatoes in the prepared casserole dish, and sprinkle with green onions. Mix the vinegar, oil, mustard, salt, and pepper in a bowl, and drizzle over the vegetables.
3. Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.
|
|