Categories: Vegetables 
      Yield: 4 servings 
  
      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 don't 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.