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Ingredients
| yellow squash: 4 (sliced) |
| red tomatoes: 4 (sliced) |
| green onions - spring or scallion: 2 whole onions (chopped) |
| red wine vinegar: 2 Tbl |
| olive oil: 2 Tbl |
| Dijon mustard: 1 Tbl |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp (freshly ground) |
Crookneck Squash and Tomatoes
Credit: AllRecipes
User rating:
"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."
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Prep Time
15 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
Directions
- 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.