3 med. squash, sliced round
1 med. onion, sliced
5 scallions, chopped fine
4 tbsp. parsley, chopped fine
3/4 c. toast crumbs
2 tbsp. butter
3 sm. carrots, sliced 1/4 inch
1 green pepper, sliced fine
1/2 c. fresh peas
2 potatoes, sliced
1 c. tomatoes, canned
2 tbsp. olive oil
Salt and pepper

Wash and scrape squash lightly, slice 1/2 inch pieces. Salt, let stand 10 minutes. Arrange all vegetables in 7x12 inch baking pan as listed, in layers, except bread crumbs. Add oil and butter, salt and pepper to taste. Sprinkle top with bread crumbs. Cover and bake in 350 degree oven for 1 1/2 hours or until all vegetables are tender. Baste occasionally. Uncover for last 15 minutes and continue baking.