Baked Tomatoes And Zucchini
This delightful vegetable bake is bursting with the vibrant flavors of fresh tomatoes, zucchini, and aromatic herbs. Layers of tender vegetables are bathed in a savory broth, creating a warm and comforting dish that is perfect for any occasion. With just a few simple ingredients and minimal prep work, this dish comes together beautifully with the help of your oven. Enjoy the nourishing goodness of this rustic vegetable bake straight from the oven to your table.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1 red onion, sliced
- Salt and freshly ground pepper, to taste
- 3/4 lb. plum tomatoes, sliced
- 2 small zucchini, about 3/4 lb. total, sliced
- 1 Tbs. minced fresh basil
- 1 Tbs. minced fresh marjoram
- 1/4 cup water or chicken broth
Instructions
- Preheat an oven to 350°F (180°C). Lightly coat a shallow 2-qt. (2-l) baking dish with olive oil.
- In a fry pan over medium heat, warm the 2 Tbs. olive oil. Add the onion and sauté slowly until soft, about 10 minutes. Transfer the onion slices to the baking dish, spreading them evenly over the bottom. Season with salt and pepper.
- Arrange the tomato and zucchini slices over the onion in alternate rows. Sprinkle with the basil and marjoram and season with salt and pepper. Pour the broth evenly over the top.
- Cover and bake until the vegetables are bubbling and tender, about 40 minutes. Remove from the oven, uncover and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012)
Comments
No comments found.