Italian Roasted Squash and Onions
2 medium yellow summer squash, sliced
1 large onion, cut in chunks
1/4 cup sun-dried tomato salad dressing
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon pepper
In a large bowl, combine all ingredients. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Serve immediately.
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