Name: Crookneck Squash and Tomatoes
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; 0.5 teaspoon salt; 0.25 teaspoon freshly ground black pepper

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
0.5 teaspoon salt
0.25 teaspoon freshly ground black pepper

Steps

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 1-quart casserole dish.
Alternate slices of squash and tomatoes in the prepared casserole dish; sprinkle with onions. Mix vinegar, oil, mustard, salt, and pepper together in a small bowl; drizzle over vegetables.
Bake in the preheated oven until squash is tender, about 15 minutes. Cool 15 minutes before serving.