Vegetables: Zucchini Tian by Recipe Cottage

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	Zucchini Tian

		Zucchini-Tomato Tian with Olives Makes 4 servings 2 tablespoons virgin olive oil, approximately 1 large onion, quartered and thinly sliced 2 garlic cloves, thinly sliced 1-1/2 teaspoons chopped rosemary or 1/2 teaspoon dried 2 sage leaves, thinly sliced or a pinch dried 1 teaspoon chopped thyme leaves or 2 pinches dried Salt Freshly ground pepper 1-1/4 pounds zucchini, sliced into 1/4-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) Preheat the oven to 375 degrees. 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 tablespoons 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. Note: Use 1/2 teaspoon herbes de Provence if fresh herbs aren't available.