4 yellow crookneck squash, sliced 1/4 inch thick
4 medium tomatoes, sliced 1/4 inch thick
2 green onions, minced
4 tbsp. olive oil
2 tbsp. wine vinegar
1 tbsp. dijon style mustard
1/2 tsp. salt
1/4 tsp. pepper

In a lightly oiled 1 quart shallow baking dish, alternate squash and tomato slices. (Choose squash and tomatoes that will be about the same size when sliced.) Sprinkle with green onions. Combine oil, vinegar, mustard, salt, and pepper. Drizzle over vegetables. Bake at 400 degrees for 10-15 minutes. Let cool 10-15 minutes before serving; the flavor will be superior. Slices of eggplant can be added. Bake 35 minutes and top with Parmesan cheese.