Roasted Summer Squash with Tomatoes

This casserole is tasty, easy to make and Nutritious, with a capital N.

Ingredients

3 Sliced Summer Squash roasted summer squash

1/2 Diced Purple Onion for a nice color pop or your favorite variety

1 10 oz can Rotel Original Diced Tomatoes and Green Chilies

1 Tablespoon of Minced Garlic

2 Tablespoons of Olive Oil

Sprinkle of Garlic Salt

Sprinkle of Red Pepper Flakes

Pour 1 tablespoon of olive oil into a medium (6 x 10) casserole dish. Slice the summer squash into circles. Place them in the casserole dish, followed by the can of tomatoes with liquid and the onions. Mix in the rest of the olive oil and sprinkle with the garlic salt and red pepper flakes. Bake 300 degrees until tender, about 20 minutes.

I used the purple onion not only for its flavor, but for its color. Use any variety of onion you like.

Roasted Summer Squash with Tomatoes

Published by Ageless Intentions on November 8, 2017November 8, 2017