My mother always fixed this for us during the summer and for potluck dinners, and everyone always ate it up and would ask for more.
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
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 quart casserole dish.
Step 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.
Step 3
Bake 15 minutes in the preheated oven, or until squash is tender. Cool 15 minutes before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 64 | |
% Daily Value * | |
Total Fat4g | 5% |
Saturated Fat1g | 3% |
Sodium198mg | 9% |
Total Carbohydrate7g | 3% |
Dietary Fiber3g | 10% |
Total Sugars2g | |
Protein2g | |
Vitamin C17mg | 84% |
Calcium30mg | 2% |
Iron1mg | 4% |
Potassium369mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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