Zucchini, Pepper and Tomato Gratin

Zucchini, Pepper and Tomato Gratin

4 Tbl olive oil
2 medium sized yellow onions, thinly sliced
2 cloves garlic, minced
2 medium sized zucchini, sliced 1/4 inch thick
1 large sweet pepper, cored, seeded and diced
3 medium sized tomatoes, halved, seeded, and sliced 1/4 inch thick
1 1/2 tsp each Thyme and Rosemary leaves or 1/2 tsp each Thyme and Rosemary, crumbled
1 tsp Oregano, crumbled.
1/2 tsp salt
1/5 tsp pepper
3 Tbl fresh bread crumbs

Preheat the oven to 375
Heat 2 Tbl of the olive oil in a heavy 12 inch skillet over moderate heat. Add the onions and garlic. Sauté until golden, about 10 minutes.

In a 12x8x2 baking dish, arrange a row of zucchini slices, overlapping slightly, followed by a row of onion mixture, followed by diced pepper and then the sliced tomatoes. Repeat until all the vegetables have been attractively arranges.

Sprinkle the vegetables with the herbs, salt and pepper, and the bread crumbs. Drizzle with the remaining 2 Tbl olive oil.

At this point the vegetables can be refrigerated. Rightly covered, up to 4 hours.

Bake, uncovered, until the vegetables are tender, 50-60 minutes.

Serve hot or at room temperature with fish, poultry or grilled meats.

One hour before baking the gratin, set it out to come to room temperature. Preheat the oven to 375. Proceed to baking instructions.