| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
California |
Side dishes, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
sm |
Red onion |
| 3 |
|
Zucchini |
| 2 |
|
Plum tomatoes |
| 3 |
|
Cloves garlic — minced |
| 1/4 |
ts |
Salt and freshly ground |
|
|
Pepper |
| 1 |
tb |
Fresh thyme — minced |
| 3 |
oz |
Gruyere cheese — grated |
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Lightly oil an 8-inch round baking dish.
Slice onion into rounds. Slice zucchini and tomatoes about 1/2 inch thick.
2. In a large skillet over medium heat, place 1 tablespoon of the oil, and
saute onion and garlic until translucent (5 to 8 minutes).
3. Place zucchini slices vertically along the edge of the baking dish (cut
edge against side of dish). Place the tomato slices against the zucchini,
then some of the sauteed onion-garlic mixture against the tomato slices so
vegetables stand up around perimeter of baking dish. Repeat with zucchini,
tomato, and onion-garlic mixture to form alternating rings. Place remaining
vegetables in center. Sprinkle with salt, pepper, thyme, and cheese.
4. Bake for 25 minutes. Serve warm or at room temperature.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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