This beautiful basic was inspired by a recipe from an out-of-press book called “Quick French Cuisine International” that was put out in 1982 by The Knapp Press. It is good any time of year, but is particularly spectacular when fresh onions, tomatoes, and zucchini are available from the garden. I generally serve it with a simple green salad and some garlic bread.
- 1 tablespoon olive oil
- 1 sweet onion, thinly sliced
- 2 cloves garlic, minced
- 3 medium sized yukon gold potatoes, sliced very thinly
- 3 medium zucchini, sliced about 1/8 inch thick
- 9 Italian plum tomatoes, sliced 1/4 inch thick (or 2 1lb cans whole peeled, drained and sliced)
- 1 cup goat cheese, crumbled
- 1 teaspoon fines herbes
- salt and pepper to taste
- 12 leaves fresh basil, sliced thinly
Preheat oven to 425. Heat olive oil in a large skillet. Add garlic and brown slightly. Add onions and cook over medium-high heat until soft, fragrant, and dark yellow in color. In a 9×12 oval baking dish, arrange vegetables in alternating layers: potatoes, zucchini, tomatoes, onions, etc. Top with goat cheese, fines herbes, salt and pepper. Bake uncovered for approximately 45 minutes until bubbly. Sprinkle with basil right out of the oven. Excellent hot or at room temperature. Makes 6 servings at 3 points per serving.
Note: You can also layer a 15 oz can of rinsed and drained canellini beans in with the veggies if you’d like to up the protein. Be sure to adjust the points to 5 per serving.