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We made this for some visitors this summer and it is a great year-round side dish using just a few vegetables. Add your favorites to make it your own.
Serves 8-10 as a side dish
3 lbs Zucchini, cleaned, trimmed and sliced ¼ inch thick
3 lbs roma tomatoes, cut lengthwise in four slices or ½ inch thick
3 lbs red onions, peeled and each half quartered
Extra Virgin Olive Oil
Fresh marjoram, 2-3 tablespoons
Salt and freshly ground pepper
Heat oven to 400 degrees. Taking a sheet pan, liberally oil the bottom, spread tomato slices and red onion on the sheet. Sprinkle with salt and pepper to taste. Roast for 20-30 minutes checking every 5 minutes to make sure they are not burning but caramelizing. You may want to do on two separate pans for more even browning.
In a casserole dish pour 2 tablespoons of olive oil into bottom of pan. Layer red onion followed by zucchini and top with roasted tomatoes. Sprinkle marjoram between each layer, along with salt and pepper to taste.
Bake in 350 degree oven for 15-20 minutes or until zucchini is cooked through. Serve with a sprinkle of shredded parmigiana cheese if desired.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927