Crookneck Squash and Tomatoes recipe
All Recipes Best Recipe Side Dish Vegetables TomatoesIngredients
- 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 ½ teaspoon salt ¼ teaspoon freshly ground black pepper
Nutrition Info
- 63.9 caloriescarbohydrate: 7.3 gcholesterol: : -fat: 3.7 gfiber: 2.7 gprotein: 1.5 gsaturatedFat: 0.5 gservingSize: -sodium: 197.9 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Crookneck Squash and Tomatoes
Directions
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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.