Crookneck Squash and Tomatoes Recipe

Ingredients
<br>- 4 yellow squash, sliced
<br>- 4 medium tomatoes, sliced
<br>- 2 green onions, chopped
<br>- 2 tablespoons red wine vinegar
<br>- 2 tablespoons olive oil
<br>- 1 tablespoon Dijon mustard
<br>- 1/2 teaspoon salt
<br>- 1/4 teaspoon freshly ground black pepper
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.
<br>step 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.
<br>step 3: Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.
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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
step 1: Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.
step 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.
step 3: Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.

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