Summer Squash And Tomatoes

Name: Summer Squash And Tomatoes
Ingredients: 6 tomatoes, peeled and sliced; 3 medium onions, peeled and sliced; 3 crookneck yellow squash, sliced (zucchini can be used); 1 garlic clove, minced; 1/4 cup olive oil; 1 cup bouillon; 2 teaspoons salt; 1/2 teaspoon pepper; 1/2 teaspoon dill; 1/2 teaspoon tarragon; 1/3 cup fresh parsley, finely chopped

11 ingredients

10 steps

Ingredients

6 tomatoes, peeled and sliced
3 medium onions, peeled and sliced
3 crookneck yellow squash, sliced (zucchini can be used)
1 garlic clove, minced
1/4 cup olive oil
1 cup bouillon
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dill
1/2 teaspoon tarragon
1/3 cup fresh parsley, finely chopped

Directions

1

Heat oven to 400°F
2

Combine squash, tomatoes and onions in pot, cover with water and parboil for 5 minutes.
3

Remove from heat and drain.
4

Heat garlic in olive oil in large skillet.
5

Add tomatoes, onion and squash slices and simmer until the onion slices become transparent, about 5 minutes.
6

Transfer the mixture to a 6 quart casserole dish.
7

Add bouillon, salt and pepper. Bake for 1 hour or until squash is tender.
8

Stir in dill and tarragon.
9

Sprinkle top with parsley.
10

Return to oven and bake 10 minutes more.