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Roasted Squash and Tomatoes

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
8 servings
Dinner U.S.
Roasted 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
Next, take a 1 quart-sized casserole dish and lightly coat it with cooking spray or oil to prevent the squash from sticking.
3
Layer sliced squash and tomatoes in an alternating pattern within the prepared casserole dish. Sprinkle a pinch of chopped green onions on top for added flavor.
4
In a separate bowl, whisk together the vinegar, oil, mustard, salt, and pepper until well combined.
5
Pour the dressing over the vegetables in a smooth, even motion.
6
Bake the dish for 15 minutes in the preheated oven, or until the squash is tender and easily pierced with a fork.
7
Allow the dish to cool for 15 minutes before serving.