Crookneck Squash and Tomatoes

Ingredients

• Squash

  Summer, all varieties, raw

  4 medium or 784g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Onions

  Young green, tops only

  2 stalk or 24g

• Red wine vinegar

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

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.