Baked

2 ea Tomatoes, medium sized

1 x Sweet geen pepper, medium

1 x Yellow onion, medium sized

1/2 t Salt

1/8 t Pepper, black

1/4 c Olive oil

10 min Cooking:

25 min Calories per serving:

170 1. Preheat oven to

400F. Core, seed and chop pepper. Peel and finely chop

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.

2. Scatter the green pepper, onion, salt, and pepper over the slices.

3. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender. YOU CAN SUBSTITUTE YELLOW SQUASH. THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING. QUICK, THRIFTY COOKING, READER'S DIGEST