Zucchini-And-Tomato Gratin
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 3 | tb | Fruity olive oil |
| 1 | lg | Onion; quartered and thinly sliced |
| 2 | Garlic cloves; thinly sliced | |
| 1/2 | ts | 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 | tb | Nicoise olives |
| Lemon wedges |
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