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| 4 Esslöffel | Extra virgin olive oil |
| 4 gross | Onions, sliced |
| 2 Teelöffel | Thyme, fresh, chopped |
| 8 gross | Plum tomatoes |
| 1 1/2 x ca. 450 g | Zucchini, small |
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1. Preheat oven to 375F. In skillet, heat 1 T oil over medium heat. Add onions; saute 10 minutes, or until tender. Add 1 t thyme and 1/4 t each salt and pepper.
2. Cut each tomato lengthwise into 4 slices. Slice zucchini crosswise into 1/2-inch diagonal slices. Arrange tomate, zucchini and onion slices in rows across width of 2 1/2 qt shallo baking dish.
3. In small bowl, combine remaining 3 T oil, 1/2 t salt and 1/4 t pepper; mix. Drizzle over vegetables. Cover tightly with foil. Bake 15 minutes; uncover. Bake 30 minutes or until vegetables are tender; let stand 10 miutes before serving.
*Tian is the name of both a layered vegetable mixture and the baking dish it's cooked in, Provence, Franc.
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