Provençal Vegetable Medley

== Ingredients ==
* 4 cloves garlic, minced
* ½ cup chopped fresh basil
* ¼ cup minced fresh chervil or parsley
* 1 tbsp minced fresh marjoram or 1 tsp. dried
* 1 red onion, thinly sliced
* 2 baking potatoes, peeled and cut into ¼-inch-thick slices
* 1 large zucchini, cut diagonally into ¼-inch-thick slices
* 2 large portobello mushroom caps, cut into ¼-inch-thick slices
* 2 large ripe tomatoes, thinly sliced
* ¼ cup olive oil
* salt and freshly ground black pepper to taste
== Directions ==
# Preheat oven to 375 °F.
# oil 9x13-inch baking dish lightly, and set aside.
# Combine garlic, basil, chervil and marjoram in bowl.
# Layer vegetables in baking dish in slightly overlapping rows.
# Drizzle each layer with olive oil, sprinkle with garlic-herb mixture, salt and pepper.
# Repeat until vegetables are used.
# Tamp down, and drizzle with any remaining olive oil.
# Cover dish tightly with foil.
# Bake about 50 minutes, or until tender.
# Uncover, and bake 10 to 15 minutes longer.
# Remove from oven; let stand about 30 minutes before serving.
# Pour off juices from pan into saucepan, and bring to a boil over high heat.
# Reduce heat to medium, and cook until juices are reduced to a syrup, about 20 minutes.
# Spoon over vegetables.
# Cut into squares, and serve at room temperature.
Category:Vegetarian Recipes
Category:Tomato Recipes
Category:Marjoram Recipes
Category:Portobello mushroom Recipes
Category:Red onion Recipes
Category:Zucchini Recipes
Category:Potato Recipes
Category:Basil Recipes
Category:Chervil Recipes