4 tablespoons olive oil
1 1/2 pounds onions, peeled, cut in half length-wise and thinly sliced
6 garlic cloves, thickly sliced
2 teaspoons chopped fresh rosemary
2 xucchini, cut into 1/4 inch slices
1 tablespoon coarsley ground mustard
Provencal Baked Vegetables
Serves 4 To 6
Preheat the oven to 400 F. Heat 2 tablespoons of the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the onions, garlic, rosemary, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Cook until the onions are translucent and beginning to brown. Spread over the bottom of a 9 x 13 inch baking dish.
Arrange the slices of zucchini and tomatoes in alternating rows over the onions. Overlap them as much as you need to in order to use all the vegatable slices. Mix the remaining olive oil with the mustard and brush the vegetables with the mixture, using all of it. Sprinkle with the remaining salt and pepper and bake until the vegetables are lightly browned and wrinkled, about 1 hour. Serve hot or warm.