| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits | Vegetables | 4 | Servings | |
INGREDIENTS
| 3 | T | Fruity olive oil |
| 1 | Onion, quartered | |
| and thinly sliced | ||
| 2 | Garlic cloves, thinly sliced | |
| 1/2 | t | 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 |
| Roma plum or lge. | ||
| cherry | ||
| 2 | T | Nicoise olives |
| Lemon wedges |
INSTRUCTIONS
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. Season with pepper. Warm another tablespoon of oil in the same skillet, raise the heat to medium-high and add the zucchini, a few pinches of salt and the rest of the herbes de Provence. Saute, stirring occasionally, until they start to color, about 10 minutes. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 9
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 110.6mg
Potassium: 971.5mg
Carbohydrates: 19.7g
Fiber: 4.6g
Sugar: 7.6g
Protein: 4.3g