ZUCCHINI-TOMATO TIAN WITH OLIVES

2 tablespoons virgin olive oil, divided use
1 large onion, quartered and thinly sliced
2 cloves garlic, thinly sliced
1 1/2 teaspoons rosemary, chopped (or 1/2 teaspoon dried), divided use
2 sage leaves, thinly chopped (or a pinch of dried) , divided use
1 teaspoon thyme leaves, chopped (or 2 pinches of dried) , divided use
salt and freshly ground pepper
1 3/4 pounds zucchini, approximately, sliced into 3/4-inch rounds
6 to 8 ounces Roma, plum or large cherry tomatoes, sliced into rounds
4 Kalamata olives, pitted and cut into quarters
lemon wedges or red wine vinegar (optional, for serving)

Preheat the oven to 375 degrees F.

Warm 2 or 3 teaspoons olive oil in a large pan and add the onion, garlic, half the herbs, and lightly salt. Stew gently for about 5 minutes. Remove the onions to a gratin dish, spread them evenly over the bottom, and season with pepper.

Warm another 2 or 3 teaspoons oil in the same skillet, raise the heat to medium-high, and add the zucchini, a little salt, and the rest of the herbs. Saute, stirring frequently, until they just start to color, about 10 minutes. Distribute the zucchini over the onions; then tuck 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; then remove the foil and continue to bake for 10 minutes or so to evaporate the juices.

Serve warm or tepid, with a wedge of lemon or a cruet of vinegar on the side if desired.

Servings: 4
Source: The Savory Way Recipeasel by Deborah Madison