Serves: 5
Total Calories: 53

2 pounds yellow squash, washed and sliced 1/4 inch thick
2 sweet red peppers, washed and cut into pieces about 1x1 inch
2 tomatoes, washed and sliced 1/4 inch thick
6 scallion, washed and sliced 1/4 inch thick (include tops)
1 clove garlic, peeled and crushed
1/2 teaspoon crushed dill seed
1/2 teaspoon crushed coriander seed
1 teaspoon salt
1/8 teaspoon fresh ground black pepper

Place all vegetables in a 9x13x2-inch baking pan; sprinkle with seasonings; dot with butter. Toss all together lightly. Cover pan with aluminum foil and let stand at room temperature about 3 hours. Bake at 350° for about one hour.

Nutritional Facts:

Serves: 5
Total Calories: 53
Calories from Fat: 0

More Recipes from the Best of the Best from the Mountain West Cookbook:
Parmesan Fries
Nevada Heat Chili Fries
Crunchy Potatoes
Silver State Potatoes
Virginia City Creamy Goat Cheese Mashed Potatoes
Cattlemen’s Club Twice-Baked Potatoes
Pickaroon Potatoes
Prairie Schooners
Long’s Peak Baked Beans
Best in the West Beans
Dove Creek “Pinto Bean Capital of the World” Beans
Spicy Green Beans
Stuffed Yellow Summer Squash
Red Peppers and Yellow Squash
Cheese-Topped Zucchini
Italian Zucchini Crescent Pie
Tomatoes Baked in Sour Cream
Portobello Mushrooms with Ratatouille and Spinach
Nutmeg Spinach Soufflé
Low Fat Stir-Fried Veggies
Skillet Cabbage
Mediterranean Grilled Veggies
Peperonata
Grilled Stuffed Onions
Hot and Spicy Onion Rings
Broccoli with Dill Cheese Sauce
Oriental Carrots