Baked zucchini, tomato tian

Summer's last holiday calls for the best from farmers markets. For 128 years, we have been celebrating -- or lamenting -- the unofficial end of summer with Labor Day picnics and parties. If you have plans for an outdoor feast, here's the simplest way to fuel the hungry.

Prep: 20 minutes

Cook: 50 minutes
Servings: 4

-- Adapted from " Williams-Sonoma: Cooking from the Farmers' Market."

Ingredients:
2 tablespoons olive oil
1 red onion, sliced
1/2 teaspoon salt
Freshly ground pepper
3/4 pound plum tomatoes, sliced
2 small zucchini, sliced
1 tablespoon each, minced: fresh basil, fresh marjoram
1/4 cup chicken broth or water

1. Heat oven to 350 degrees. Heat oil in a skillet over medium heat; add onion. Cook, stirring, about 10 minutes. Spread onion slices evenly over bottom of an oiled 2-quart baking dish. Season with 1/4 teaspoon of the salt and pepper to taste.

2. Alternate rows of tomato and zucchini slices over the onions. Sprinkle with basil and marjoram; season with remaining 1/4 teaspoon of the salt and pepper to taste. Pour broth over vegetables. Cover; bake until vegetables are bubbling and tender, about 40 minutes.

Nutrition information:
Per serving: 88 calories, 69% of calories from fat, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 6 g carbohydrates, 2 g protein, 348 mg sodium, 1 g fiber.

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