Serves 6.
Note: If you prefer, use only green zucchini. From "My French Family Table," by Béatrice Peltre.
• Olive oil, for dish and to drizzle
• 1 medium green zucchini
• 1 medium yellow zucchini (see Note)
• 1 medium red onion, peeled
• 5 medium Yukon Gold potatoes, peeled
• 4 medium tomatoes
• 4 garlic cloves, peeled, crushed and minced
• 1 tbsp. chopped fresh thyme
• 1 tbsp. chopped fresh parsley
• Sea salt and pepper
Directions
Preheat oven to 325 degrees. Oil a 9- by 13-inch baking dish with olive oil; set aside.
Using a sharp knife, a mandoline or another slicing device, slice the green and yellow zucchini into paper-thin rounds.
Do the same with the red onion and the potatoes. With a serrated knife, cut the tomatoes into thin slices.
In a small bowl, combine garlic, thyme and parsley; set aside.
In the baking dish, arrange vegetables in tight, overlapping layers in the following order: green zucchini, yellow zucchini, red onion, potato and tomato. Repeat with remaining vegetables.
Season with salt and pepper, and add some of the herb/garlic mixture between the layers. Drizzle vegetables generously with olive oil. Bake for 60 to 75 minutes, or until vegetables are tender when pierced with a fork. Serve warm with grilled meat or fish.
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