Crookneck Squash and Tomatoes recipe

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

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

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.