Summer Squash And Tomatoes

• 6 tomatoes, peeled and sliced
• 3 medium onions, peeled and sliced
• 3 crookneck yellow squash, sliced (zucchini can be used)
• 1 garlic clove, minced
• 1/4 cup olive oil
• 1 cup bouillon
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dill
• 1/2 teaspoon tarragon
• 1/3 cup fresh parsley, finely chopped

1. Heat oven to 400u0b0F
2. Combine squash, tomatoes and onions in pot, cover with water and parboil for 5 minutes.
3. Remove from heat and drain.
4. Heat garlic in olive oil in large skillet.
5. Add tomatoes, onion and squash slices and simmer until the onion slices become transparent, about 5 minutes.
6. Transfer the mixture to a 6 quart casserole dish.
7. Add bouillon, salt and pepper. Bake for 1 hour or until squash is tender.
8. Stir in dill and tarragon.
9. Sprinkle top with parsley.
10. Return to oven and bake 10 minutes more.

tomatoes, onions, zucchini, garlic, olive oil, bouillon, salt, pepper, dill, tarragon, fresh parsley

Taken from www.food.com/recipe/summer-squash-and-tomatoes-258607 (may not work)