12 Roma tomatoes, peeled and sliced
1 container Pesto
1/2 c. chopped green onions
1 to 2 c. croutons, crushed
1/2 lb. Feta cheese, crumbled
1 tsp. olive oil

Coat the bottom of a nonmetal casserole dish with olive oil. Add tomatoes, Feta and pesto. Top with green onions and crushed croutons, in that order.

Bake uncovered at 350°F for 25 to 35 minutes. Serve hot.