Serve any leftovers the next day, cold with vinaigrette. Herbes de Provence
are available at gourmet stores or you can make a blend used by Jacques
P?pin

Yield: Makes 4 Servings

Ingredients:
4 long, narrow plum tomatoes (about 12 ounces)
4 small, firm zucchini, about 1 1/2 inches in diameter and 6 inches long (1
1/4 pounds)
4 large cloves garlic, peeled
2 tablespoons virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon herbes de Provence (see link)


1. Preheat oven to 400 degrees F. Wash the tomatoes, and cut each of them
lengthwise into four slices. Wash the zucchini and trim off the stem end of
each. Then, starting at the flower end, cut each zucchini lengthwise into
1/4-inch slices, leaving the slices attached at the stem end so they can be
opened like a fan. Each zucchini should have four slits.
2. Arrange the zucchini side by side in a roasting pan or large gratin dish
with enough space between so each one can be fanned out. Slide a slice of
tomato into each slit and press firmly down on the zucchini to create a fan
with alternating segments of zucchini and tomato.
3. Cut each garlic clove lengthwise into eight thin slices, and slide the
slices into the fans alongside the tomato slices. Brush the entire surface
of the fans with the oil and sprinkle the salt, pepper and herbes de
Provence on top.
4. Bake at 400 degrees F for 30 minutes, until the vegetables are soft and
the fans are nicely browned on top. Using a large spatula, transfer the fans
to four plates, and serve immediately.

Nutritional Information:

Calories: 104
Total fat: 7 grams
Saturated fat: 1 grams
Total Cholesterol: 0 mg.
Sodium: 148 mg.
Protein: 3 grams
Total Carbohydrates: 10 grams
3 WW PTS

Recipe Courtesy of Jacques Pepin's Table, KQED Books & Tapes, 1995
Brought to you by allfood.com

Herbes de Provence

If fresh herbs aren't available at all, or if only some of those listed here
are available, Jacques P?pin recommends making herbes de Provence by
combining commercially produced dried herbs in the proportions indicated
below.

Yield: Quantities Vary Depending On Herbs Used

Ingredients:
Required Herbs:
Thyme
Savory

Marjoram
Oregano
Optional Herbs:
Sage
Rosemary
Lavender flowers
Fennel Seeds


For The Required Herbs:
1. Preheat the oven to 180 degrees F.
2. Dry the leaves of fresh thyme, savory, marjoram, and oregano by arranging
them (one herb variety at a time) in one layer on one or more cookie sheets
and placing them in a low oven (180 degrees) until dry (12 to 20 minutes,
depending on the herbs), or air dry them outdoors in the summer shade. Mix
together equal amount of these dried herbs.
For The Optional Herbs:
3. Dry the sage and rosemary leaves and lavender flowers as indicated in
step 1. Mix together equal proportions of these herbs with a like amount of
fennel seeds.
4. Following a 2-to-1 formula, mix a whole portion of the required herbs
mixture with a half portion of the optional herbs mixture. Enclose in
plastic bags, sealing them tightly to preserve the freshness of the herbs.
Use in recipes as needed.