1 1/2 lbs. fully ripened fresh tomatoes
1 1/2 c. yellow summer squash
3/4 c. chopped green bell peppers
1/4 c. sliced red onion
3/4 c. red wine vinegar
3/4 c. water
1 1/2 tsp. sugar
1 1/2 tsp. dill weed, crushed
1 tsp. salt
1/2 tsp. ground black pepper

Slice tomatoes 1/2 inch thick (makes about 4 1/2 cups). In medium size shallow serving bowl place a third of the tomatoes; top with half of the squash, green pepper and red onion; repeat layering ending with tomatoes.

In a small bowl combine vinegar, water, sugar, dill, salt and black pepper; pour over vegetables. Place a plate over the vegetables, weighing it down with two heavy cans. Let stand at room temperature 1-3 hours for flavors to blend. Drain liquid, if desired. Serve at room temperature.