Crookneck Squash and Tomatoes

Name: Crookneck Squash and Tomatoes
Total time: 45
Yield: 8
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; 0.5 teaspoon salt; 0.25 teaspoon freshly ground black pepper

Recipe by Rhonda Brock Fuller from allrecipes.com

Dinner,Side Dish 45 Mins.

Ingredients

8 servings

•

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
•

0.5 teaspoon salt
•

0.25 teaspoon freshly ground black pepper

Instructions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.
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.
Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.