| | Directions | | Place chunked potatoes, sliced squash and onion in 9 x 13 inch foil lined casserole dish. Mix olive oil and seasonings (except dill weed) and sprinkle evenly over vegetables. Dot with thin slices of butter. Sprinkle with dill weed. Wrap in foil. Bake at 275° for 3 hours, 300° for 2 hours, 400° for 1 hour. You may also microwave in covered casserole without foil, stirring at 5 minute interval until tender. |
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| Ingredients | | - |  | 9 potatoes (medium) |
| - | | 1 onion (large) |
| - | | 1 squash (yellow or zucchini) |
| - | | 1 pepper (bell or jalepeno) |
| - | | 1/4 cup olive oil |
| - | | 1/2 stick real butter |
| - | | 1 1/2 teaspoons salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 1/2 teaspoons seasoned salt |
| - | | 1/2 teaspoon dill weed |
| - | | 1/4 teaspoon garlic powder |
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