* 3 medium-size zucchini (about 1 pound)
* 2 medium-size tomatoes
* 1 medium-size sweet green pepper, cored, seeded, and chopped
* 1 medium-size yellow onion, peeled and finely chopped (check for bug infestation)
* 1/2 tsp salt
* 1/8 tsp black pepper
* 1/4 cup olive or vegetable oil
Preheat the oven to 400 degrees.
Trim the ends off the zucchini and remove the stem ends from the tomatoes.
Cut both vegetables into 1/2-inch slices and arrange them in a greased 1 or 1-1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with the zucchini.
Scatter the green pepper, onion, salt, and black pepper over the slices.
Drizzle the oil evenly over the vegetables.
Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.
NOTE: - You can substitute yellow squash for the zucchini. This dish may be prepared ahead and baked just before serving, or it may be cooked and reheated. This recipe can be halved.