1 pound fresh medium vegetable squash
1 medium onion, thinly sliced
1 medium green bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 large red onion, thinly sliced
3 red bell peppers, thinly sliced
1 small white onion, thinly sliced
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon dried basil
1 (1 ounce) package lemon flavored Jell-O
Place squash, onion, bell pepper, red onion and white onion in large bowl. Heat oven to 400 degrees F (200 degrees C).
Place squash, onion, bell pepper, red onion and white onion in large bowl. Heat oven to 400 degrees F (200 degrees C).
Dissolve lemon juice and lemon zest in 1/4 cup lemon flavored gelatin in small bowl until fairly thickened.
Place squash, onion, bell pepper and red onion over medium heat in large bowl. Cook 5 minutes, stirring, until tender. Transfer to large bowl. Sprinkle with mayonnaise and lemon juice.
Dissolve lemon juice and lemon zest in 3/4 cup lemon flavored gelatin in small bowl until thoroughly blended.
Bring squash mixture to a boil by stirring in lemon juice and lemon zest. Cook 5 minutes, stirring occasionally, until thickened. Transfer to large bowl.
Pour in 1/2 cup lemon flavored gelatin in small bowl until evenly distributed. Pour cream over squash mixture in large bowl.