Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Fruity olive oil
1 lg Onion -- quartered
Thinly sliced
2 Garlic cloves -- thinly
Sliced
1/2 ts Herbes de Provence -- (If
You don't have
Herbes de Provence -- use a
Little chopped rosemary --
Thyme and sage)
Salt and pepper
1 1/2 lb Summer squash -- sliced
Into
Ovals 1/4-in thick
1/2 lb Tomatoes -- sliced into
Rounds
Plum or lge. cherry)
2 tb Nicoise olives
Lemon wedges

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

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