Recipe: Baked Zucchini Pepper and Tomato Gratin

BAKED ZUCCHINI PEPPER AND TOMATO GRATIN

Beautiful to look at, with neat row of colorful vegetable slices. Terrific with chicken, fish, or steak. Prepare this in advance; it's especially good at room temperature.

5 tablespoons olive oil
2 cups sliced onions
2 garlic cloves, smashed and roughly chopped
1 pound zucchini, trimmed and sliced
1 large red bell pepper, seeds and ribs removed, cut in 1/2-inch inch dice
1 1/4 pounds ripe tomatoes, cored, halved, seeded, and sliced
salt and freshly ground black pepper
1 tablespoon mixed herbs*
2 tablespoons fresh bread crumbs

Preheat the oven to 375 degrees F.

Heat 2 tablespoons of the olive oil in a large skillet. Add the onion slices and garlic; toss to coat. Saute over moderate heat until softened and very lightly golden, about 12 minutes.

Arrange a row of zucchini slices across the width of an 11-inch oval gratin dish or other comparable shallow baking dish, standing them upright. Add a row of the onion mixture, then a row of diced pepper, and then sliced tomatoes; repeat until you have used them all.

Sprinkle the salt, pepper, and herbs over the vegetables, then scatter the bread crumbs on top in an even layer. Drizzle the remaining 3 tablespoons olive oil over all.

Bake until the vegetables are tender, about 1 hour. If you'd like a little more color on top, run the dish under the broiler until the crumbs and vegetables are lightly golden, 1 minute or less (watch carefully).

Serve hot or at room temperature.

*Herbs such as fresh thyme and rosemary, and dried oregano

Serves 4 to 6
Source: From The Farmers' Market by Richard Sax