2/3 cup oil
1/4 cup vinegar
2 tbsp. Parmesan cheese
1 1/2 tsp. sugar
1 tsp. salt
1/2 tsp. celery salt
1/4 tsp. white pepper
1/4 tsp. dry mustard
1/8 tsp. paprika
1/8 tsp. garlic powder
2 medium yellow squash, cut into 1/4-inch slices
2 medium zucchini, cut into 1/4-inch slices
2 medium tomatoes, peeled and cut into 8 pieces each
1 onion, peeled, cut into 8 pieces and separated
4 jalapeno peppers, cut off stems, cut in half and remove seeds

In a large bowl, combine oil, vinegar, Parmesan cheese, sugar, salt, celery salt, white pepper, dry mustard, paprika, and garlic powder. Blend well with a wire whisk. Add prepared vegetables. Stir gently to coat evenly. Cover and refrigerate for at least 1 hour.

Preheat oven to 350°F.

With a slotted spoon, transfer vegetables from marinade into a 3-quart casserole dish with lid. Cover.

Bake at 350°F for 1 hour. Uncover; bake an additional 10 minutes.

Submitted by: Jana Sadler