Baked Zucchini, Potatoes And Tomatoes

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Baked Zucchini, Potatoes And Tomatoes

 

3 medium zucchini, ends trimmed, cut in 1/2 " -thick rounds

1 1/2 pounds potatoes, preferably yukon gold, peeled, and cut in 1/2 " thick

rounds

1 pound ripe tomatoes, quartered, and coarsely chopped

1 medium onion, chopped

3 medium clove garlic, chopped

2 teaspoons tomato paste

1 1/2 tablespoons chopped fresh mint

1 1/2 tablespoons chopped parsley, preferably flat leaf

salt

freshly ground black pepper

1/3 cup extra-virgin olive oil, plus more if needed

 

Preheat oven to 350 degrees. Place zucchini, potatoes and tomatoes in large

bowl along with any tomato juices. Add onion, garlic, tomato paste, mint and

parsley; mix well. Season with 1 1/2 teaspoons salt and several grinds black

pepper.

Spread vegetables evenly in 9- by 13-inch (or similar size) oven-to-table

baking pan. Pour 1/3 cup olive oil over the top; toss to distribute oil. Bake,

uncovered, on middle rack until potatoes and zucchini are very tender, about 1

1/2 hours total. Stir vegetables every 30 minutes to ensure that they are not

getting too dry on top. If necessary, drizzle with extra olive oil.

When done, potatoes should be fork tender and zucchini extremely soft. There

will be some juices in bottom of pan. Remove from oven; when cool enough, taste

and season with additional salt and pepper, if desired. Serve warm.

Makes 6 servings.

 

 

 

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