Summer Squash And Tomatoes - cooking recipe

Ingredients

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

Preparation

Heat oven to 400\u00b0F
Combine squash, tomatoes and onions in pot, cover with water and parboil for 5 minutes.
Remove from heat and drain.
Heat garlic in olive oil in large skillet.
Add tomatoes, onion and squash slices and simmer until the onion slices become transparent, about 5 minutes.
Transfer the mixture to a 6 quart casserole dish.
Add bouillon, salt and pepper. Bake for 1 hour or until squash is tender.
Stir in dill and tarragon.
Sprinkle top with parsley.
Return to oven and bake 10 minutes more.