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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: THIS COLORFUL DISH HAS A DISTINCTLY MEDITERRANEAN FLAIR. SERVE WITH
SOMETHING SIMPLE- ROAST CHICKEN, FOR EXAMPLE, OR PASTA AND CHEESE.
Preparation:10 minCooking: 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
Ingredients:
3 zucchini, medium sized 1/2 ts salt
2 tomatoes, medium sized 1/8 ts pepper, black
-1 sweet geen pepper, medium1/4 c olive oil
-1 yellow onion, medium sized |
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