Warm Zucchini and Tomato Salad

On a day when you want to have something light, yet filling for lunch or a substantial side for dinner, this recipe is for you. Its simple, yet so delicious and juicy. If you're not a big zucchini fan, you can make it with just one layer of tomatoes and it will turn out just as good.

Makes: 4-6 side servings

Ingredients:

3 tbsp extra virgin olive oil

1-2 garlic cloves, chopped finely

Juice of 1 lemon

Salt, to taste

Black Pepper (freshly crushed), to taste

1/2 tsp dried oregano

2 medium sized zucchinis, sliced into 1/2 inch circles

2 medium tomatoes, sliced into 1/2 inch circles

1/2 white onion, thinly sliced

Handful chopped fresh parsley

Preheat oven to 200 C (abut 400 F). Take the first 6 ingredients and mix them well in a bowl. In an oven proof, glass dish place the zucchini and brush half the olive oil and lemon dressing over it. Then, place the tomatoes on top and brush the remaining dressing over them. Garnish generously with onion and chopped parsley. Place in the oven for about 20-25 minutes. Serve hot or warm.

Note: You can add 1/4 cup of fresh grated parmesan cheese to the top before putting it in the oven. The baking time would probably be reduced so as not to burn the cheese.