As the zucchini and tomatoes come into their best in Autumn, as one gets nostalgic for summer, this is the perfect recipe.
Feel free to browse recipes from our Retro Recipes series. You might also like our Zucchini recipes here and here. Or you might like to browse Tomato recipes here and here. Check out our easy Autumn recipes here and here.
The French always do it so well…
|90 ml extra virgin olive oil||500 g onions, thinly sliced||800 g young zucchini, thinly sliced on the diagonal|
|750 g firm, ripe tomatoes, thinly sliced||freshly ground sea salt and black pepper|
Preheat the oven to 200C.
Heat half the oil in a pan. Add the onions and cook over low heat for 10 minutes, until translucent. Place them into a 26×18 cm oven dish and level the surface.
Arrange the zucchini and tomato slices in alternate rows, overlapping the rows. Baste with the remaining oil and season with salt and pepper.
Cook for 1 hour, until the vegetables are lightly candied and very slightly browned. Serve hot or cold in their cooking dish.
This goes well on its own with crusty bread, with a soup or a salad, and with some beautifully BBQ’d Vegetarian dishes.
Browse some of the French and French Style recipes
- Aubergine Fourree (Eggplants Stuffed with Tomatoes and Peppers)
- Potage Crème de Tomates et de Pommes de Terre (Cream of Tomato and Potato Soup)
- Tomato Tarte Tartin
- Velouté d’asperges (Cream of Asparagus Soup)