GRATIN OF SUMMER VEGETABLES IN HERB PESTO

2 medium zucchini (about 3/4 pound)
2 medium yellow or pattypan squash (about 3/4 pound)
3 medium onions, sliced thin
1 pound ripe, firm, meaty tomatoes
Salt and ground black pepper (to taste)
3/4 cup extra virgin olive oil
FOR THE HERB PESTO:
1 medium bunch basil, flat-leaf parsley, cilantro or mint
3 cloves garlic, peeled
1/3 cup freshly grated Parmesan cheese
2 tablespoons pine nuts

Preheat oven to 350 degrees F. Brush 8-by-11-inch, 9-inch square or 10-inch round baking dish with a little oil.

Wipe zucchini and squash with damp paper towel. Cut into 3/4-inch chunks and place in large bowl along with onions. Core tomatoes, cut into chunks and add. Season with salt and pepper.

Reserve a couple of herb sprigs for garnish and tear remaining leaves from stems (you should have 1 1/2 ounces). Place leaves in food processor with garlic, cheese, pine nuts and 2 to 3 tablespoons oil, and puree. With machine running, gradually add remaining oil through feed tube.

Season pesto with salt and pepper, then toss with vegetables to coat. Spread in baking dish.

Bake until very tender and lightly browned, about 45 minutes.

Serve warm or at room temperature, decorated with herb sprigs.

Note from source: We can make this recipe all summer long with vegetables from the market but then, in early September arrives the magic moment when every ingredient comes from our own garden. Basil is the traditional choice for the pesto, but other aromatic herbs such as flat-leaf parsley or cilantro are just as good; mint is my particular favorite - an underestimated herb, I think.

Servings: 4-6 as a first course or as a accompaniment to lamb, chicken, or fish
Adapted from source: Anne Willan: From My Chateau Kitchen