Monday, October 19, 2009

Savory Squash and Tomatoes

1 zucchini squash, sliced
4 small yellow squash, sliced
1 small onion, chopped
1/4 cup extra virgin olive oil
1 14.5 ounce can diced tomatoes
GFCF soy sauce

Preheat oven to 400 degrees.

Place squash and onions in an even layer in an oven-safe square or round dish. (I used a pie plate.) Sprinkle liberally with salt and pepper. Pour olive oil over vegetables and toss gently to coat each piece. Spoon one can of chopped tomatoes evenly over vegetable mixture. Do not stir. Drizzle a few drops of soy sauce over the tomatoes. Bake uncovered for 40 minutes. Remove from heat, stir, cover and bake for 15 more minutes. If desired, add more salt and pepper to taste. Serves 4-6.

{I had never seen a recipe for this combination of ingredients, but for some reason, today I thought the flavors might blend nicely. It was delicious!}