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Ingredients: 1 1/2 Pound(s) Sliced Zucchini 1 Can(s) Drained Canned Tomatoes 1 large Red Onion, thinly sliced 3 Centiliter(s) Crushed Garlic 1/4 Cup(s) Olive Oil 1 Cup(s) Pitted Black Olives 2 Teaspoon(s) Herbes de Provence 1 Tablespoon(s) Capers 1 Tablespoon(s) Shredded Fresh Basil Directions: Chop the canned tomatoes and drain any juice. In an oven proof dish, toss the zucchini, tomatoes, onion, and garlic, and drizzle the oil over the top. Arrange the black olives on top of the vegetables, then sprinkle with the herbes de Provence, capers, and black pepper to taste. Bake at 375 degrees for 45 minutes or until zucchini and onion are tender. Check occasionally to see if the surface is getting too dry. If it is, drizzle a little more olive oil over the vegetables. Once cooked, sprinkle the dish with fresh basil. Sere hot or cold.
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Pour into a baking dish and bake in a preheated 350 F. oven for 1 hour, stirring occasionally. Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold Reprinted by permission of