Summer Squash And Tomatoes

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.