crookneck squash and tomatoes

crookneck squash and tomatoes
  • 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


  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.

03/25/2017
crookneck squash and tomatoes, recipe PT15M PT1H 5 455 calories

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