5 tablespoons olive oil
2 onions, halved and sliced
1 garlic clove, crused
1 tablespoon finely chopped sage
4 tomatoes, quartered
2 zucchini, thickly sliced
2 small yellow peppers, quartered and seeded
2 small red peppres, quartered and seeded
4 tablespoons breadcrumbs
4 tablespoons grated parmesan
8-10 black olives
salt and pepper to taste
Heat oven to 400.
Heat 2 tablespoons of olive oil in skillet and saute onions until sofft. Add garlic and continue cooking until onions are very soft and golden. Stir in sage and season well.
Transfer to a large tian or baking dish. Spread evenly, then arrang tomatoes, zucchini, and peppers on top.
Drizzle remaining olive oil over vegetables. Bake for 30 minutes.
Sprinlkle fresh breadcrumbs and parmesan cheese over vegetables and arrange olives on top. Return to oven for an additional 15 minutes, or until vegetables are tender.
from One Pot, Clay-Pot, and Slow-Pot.