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
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

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.