23 Oct 2012

Recipe: What to do with tomatoes and squash?

I chose this recipe because it is vegan, there aren't many ingredients and it uses Dijon mustard!  It turned out okay, but not great... it was a little bit too tangy-acidic tasting for me.  I think I might have added too much lemon juice to it.  Also, I substituted chives for the onions because I could just grab them from outside my door rather than buying them.


Crookneck Squash and Tomatoes

Submitted By: Rhonda Brock Fuller
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 45 Minutes
Servings: 8
"Tomatoes and squash are two of the finest things summer has to offer! Enjoy them together in this simple baked side dish."

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

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.
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.
3. Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.

No comments:

Post a Comment