Italian Squash And Zucchini Casserole - cooking recipe

Ingredients

3 squash, sliced
3 zucchini, sliced
1 medium onion, sliced
2 bell peppers, sliced (any color you like)
1 (15 ounce) can diced tomatoes
1/2 cup any vinaigrette dressing (Italian, Balsamic, etc.)
2 minced garlic cloves
oregano, and
basil
1 cup shredded cheese (your favorite kind)
sleeve saltine crackers

Preparation

In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes.
Add the seasonings and all the veggies except the tomatoes and saute another 5 minutes.
Add cans of tomatoes undrained and bring to a boil.
Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
Pour into a glass casserole dish.
Sprinkle with cheese.
Crush saltines by hand over top of the casserole
Bake at 350 for 30 minutes.