BAKED ZUCCHINI WITH TOMATOES

"This colorful dish has a distinctly Mediterranean flair. Serve with something simple- roast chicken, for example, or pasta and cheese."

3 medium sized zucchini or yellow summer squash, cut in 1/2-inch slices
2 medium sized tomatoes, cut in 1/2-inch slices
1 medium sized sweet green bell pepper, chopped
1 medium sized yellow onion, finely chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup olive oil

Preheat oven to 400 degrees F. Butter a 1 or 1 1/2 quart baking dish.

Arrange zucchini and tomato slices in prepared baking dish with their edges overlapping slightly, alternating the tomato with zucchini.

Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables.

This dish can be prepared ahead to this point. Cover and refrigerater. Bake just before serving. Baking may take longer if not brought to room temperature before baking.

Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.

Servings: 4
Adapted from source: Quick, Thrifty Cooking by Reader's Digest