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

 * 1) Preheat oven to 375 °F.
 * 2) oil 9x13-inch baking dish lightly, and set aside.
 * 3) Combine garlic, basil, chervil and marjoram in bowl.
 * 4) Layer vegetables in baking dish in slightly overlapping rows.
 * 5) Drizzle each layer with olive oil, sprinkle with garlic-herb mixture, salt and pepper.
 * 6) Repeat until vegetables are used.
 * 7) Tamp down, and drizzle with any remaining olive oil.
 * 8) Cover dish tightly with foil.
 * 9) Bake about 50 minutes, or until tender.
 * 10) Uncover, and bake 10 to 15 minutes longer.
 * 11) Remove from oven; let stand about 30 minutes before serving.
 * 12) Pour off juices from pan into saucepan, and bring to a boil over high heat.
 * 13) Reduce heat to medium, and cook until juices are reduced to a syrup, about 20 minutes.
 * 14) Spoon over vegetables.
 * 15) Cut into squares, and serve at room temperature.