- 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
- 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.
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