Zucchini-and-tomato gratin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Fruity olive oil |
| 1 | large | Onion -- quartered |
| Thinly sliced | ||
| 2 | Garlic cloves -- thinly | |
| Sliced | ||
| ½ | teaspoon | Herbes de Provence -- (If |
| You don't have | ||
| Herbes de Provence -- use a | ||
| Little chopped rosemary -- | ||
| Thyme and sage) | ||
| Salt and pepper | ||
| 1½ | pounds | Summer squash -- sliced |
| Into | ||
| Ovals 1/4-in thick | ||
| ½ | pounds | Tomatoes -- sliced into |
| Rounds | ||
| Plum or lge. cherry) | ||
| 2 | tablespoons | Nicoise olives |
| Lemon wedges | ||
Directions
PREHEAT THE OVEN TO 375F. Warm a tablespoon of oil in a large pan and add the onion, garlic and half the herbes de Provence, and salt lightly. Stew gently for about 5 minutes, then remove the onions to a gratin dish and spread them evenly over the bottom. Distribute the zucchini over the onions; arrange them casually. Tuck in the slices of tomato here and there, along with the olives. Drizzle the remaining oil over the top. Cover with foil and bake for 25 minutes.
Remove the foil and continue to bake another 10 minutes or so, or until the squash is tender and the juices are reduced. Allow to cool and serve warm or tepid.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :
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