Oven-Baked Zucchini And Tomato (Tian From Provence) - cooking recipe

Ingredients

4 tablespoons extra virgin olive oil
4 large onions, peel and slice in thin half julienne
3 sprigs fresh thyme, finely chopped
8 large plum tomatoes, cut in lengthwise rings of about 1/2 cm thickness
1 1/2 lbs zucchini, medium-sized, slice in crosswise into 1/2-inch diagonal slices

Preparation

Preheat oven to 375 degrees.
In a skillet, heat 1 tbsp of oil over medium heat. Add onions and saute 10 minutes, or until tender.
Add 1 tsp of thyme and 1/4 tsp of salt and pepper to the onions and remove from heat.
Arrange the tomatoes, zucchini and onion slices in orderly rows across the width of 2 1/2 qt shallow baking dish preferably clay. (Can use glass baking dish).
In small bowl, combine remaining 3 tablespoons of oil, 1/2 tsp of salt and 1/4 tsp of pepper and mix it all together. Drizzle over vegetables.
Cover the baking dish tightly with foil. Bake for 15 minutes; uncover, and bake another 30 minutes or until vegetables are tender; let stand 10 minutes before serving.