3 tb Fruity olive oil
1 lg Onion; quartered
-and thinly sliced
2    Garlic cloves; thinly sliced
1/2 ts Herbes de Provence
-(If you dont have
- herbes de Provence, use a
- little chopped rosemary,
- thyme and sage)
Salt and pepper
1 1/2 lb Summer squash; sliced into
- ovals 1/4-in thick
1/2 lb Tomatoes; sliced into rounds
-(Roma, plum or lge. cherry)
2 tb Nicoise olives
Lemon wedges

PREHEAT THE OVEN TO 375F. Warm a tablespoon of oil in a large pan and add
the onion, garlic and half the herbes de Provence, and salt lightly. Stew
gently for about 5 minutes, then remove the onions to a gratin dish and
spread them evenly over the bottom. Season with pepper. Warm another
tablespoon of oil in the same skillet, raise the heat to medium-high and
add the zucchini, a few pinches of salt and the rest of the herbes de
Provence. Saute, stirring occasionally, until they start to color, about 10
minutes. Distribute the zucchini over the onions; arrange them casually.
Tuck in the slices of tomato here and there, along with the olives. Drizzle
the remaining oil over the top. Cover with foil and bake for 25 minutes.
Remove the foil and continue to bake another 10 minutes or so, or until the
squash is tender and the juices are reduced. Allow to cool and serve warm
or tepid.