3 md Zucchini
2 md Tomatoes
1 md Sweet green pepper
1 md Yellow onion
1/2 ts Salt
1/8 ts Black pepper
1/4 c Olive oil
Preparation time: 10 minutes
Cooking: 25 minutes
This colorful dish has a distinctly mediterranean flair. Serve with
something simple: roast chicken, for example, or pasta and cheese.
Preheat oven to 400°F. Core, seed, and chop pepper. Peel and finely
chop onion. Trim ends off the zucchini and remove the stem end from
the tomatoes. Cut both vegetables into 1/2" slices and arrange them
in a buttered 1 or 1-1/2 qt baking dish with their edges
overlapping slightly, alternating the tomato with zucchini.
Scatter the green pepper, onion, salt, and pepper over the slices.
Drizzle the oil evenly over the vegetables.
Place the dish in the oven and bake, uncovered, about 25 minutes,
or until the squash is crisp-tender. You can substitute yellow
squash. This dish can be prepared ahead and baked just before
serving.
