Oven-Baked Zucchini and Tomato (Tian from Provence) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
4 tablespoons extra virgin olive oil |
4 large onions, peel and slice in thin half julienne |
3 sprigs fresh thyme, finely chopped |
8 large plum tomatoes, cut in lengthwise rings of about 1/2 cm thickness |
1 1/2 lbs zucchini, medium-sized, slice in crosswise into 1/2-inch diagonal slices |
Directions:
1. Preheat oven to 375 degrees.
2. In a skillet, heat 1 tbsp of oil over medium heat. Add onions and sauté 10 minutes, or until tender.
3. Add 1 tsp of thyme and 1/4 tsp of salt and pepper to the onions and remove from heat.
4. Arrange the tomatoes, zucchini and onion slices in orderly rows across the width of 2 1/2 qt shallow baking dish preferably clay. (Can use glass baking dish).
5. In small bowl, combine remaining 3 tablespoons of oil, 1/2 tsp of salt and 1/4 tsp of pepper and mix it all together. Drizzle over vegetables.
6. Cover the baking dish tightly with foil. Bake for 15 minutes; uncover, and bake another 30 minutes or until vegetables are tender; let stand 10 minutes before serving.
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