Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Zucchini, medium sized
2 ea Tomatoes, medium sized
1 x Sweet geen pepper, medium
1 x Yellow onion, medium sized
1/2 ts Salt
1/8 ts Pepper, black
1/4 c Olive oil

THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH
SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE. .
Preparation:10 min Cooking: 25 min
Calories per serving: 170 1. Preheat oven to 400F. 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-inch slices and arrange them in a buttered 1-or 1
1/2-quart baking dish with their edges overlapping slightly,
alternating the tomato with zucchini. 2. Scatter the green pepper,
onion, salt, and pepper over the slices. Drizzle the oil evenly over
the vegetables. 3. 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. QUICK, THRIFTY COOKING, READER'S DIGEST

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