3 medium sized zucchini
2 medium sized tomatoes
1 medium green bell pepper
1 medium yellow onion
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
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.
Scatter the green pepper, onion, salt, and 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.